Gary and Jane LangtonProvencal RecipesStarter CourseTaste

Impressive Starter Course: Salmon, Avocado and Crab Parcels

This is a lovely starter for a dinner party, it looks very stylish and it can be prepared the day before. Or make slightly larger parcels and serve with a salad for a light lunch.

Salmon Avocado Crab Parcels

Salmon, Avocado and Crab Parcels

Smoky slices of salmon, crab meat and veggies in little parcels of deliciousness.
Prep Time 35 minutes
Total Time 6 hours 35 minutes
Course Appetizer, Starter Course
Cuisine French
Servings 4 people


  • 400 g of smoked salmon slices
  • 200 g white crab meat use leg meat if possible
  • 2 green peppers
  • 2 Peeled tomatoes
  • 2 Small spring onions
  • 2 Ripe avocados
  • 1 Lime
  • 1 tbls Crème fraiche
  • Sea Salt
  • 3 tbls olive oil
  • 1 tbls Balsamic Vinegar
  • 1 tsp German mustard or Dijon mustard
  • Ground Pepper


  • Peel and stone the avocados, cut them into cubes, place in a bowl and squeeze over the lime juice.
  • Toss the cubes in the lime juice and add 1 tbls of crème fraiche.
  • Put the mixture into a liquidiser and blend.
  • Place the mixture in a bowl and carefully fold in the crab meat, season with salt and pepper to taste.
  • Cover with cling film and set aside.
  • Line 4 ramekins with cling film squares, large enough to wrap over the top.
  • Carefully line the ramekins with the smoked salmon taking care to ensure the slices are long enough to fold over the top.
  • Fill the ramekins with the avocado and crab mixture.
  • Do not over fill.
  • Fold over the smoked salmon to make a parcel and secure the cling film over the top.
  • Place into the fridge and chill for at least 4 hours or overnight.
  • To make the salsa, slice the peeled tomatoes, discard the seeds and cut into small 5mm dice.
  • Using only the green flesh, cut the peppers into small 5mm dice.
  • Take the white part of the spring onion and slice, creating very small rings.
  • Combine in a bowl and set aside.
  • Mix the mustard (if using Dijon mustard, add a pinch of castor sugar) with the balsamic vinegar and then add the olive oil and beat lightly until well combined.
  • Pour over the diced peppers, tomatoes and onion rings and toss.
  • Cover with cling film and chill in the fridge for 2 hours.
  • When you are ready to plate up, carefully turn the ramekins upside down in your hand and shake out the salmon parcels.
  • Remove the cling film and place the salmon parcels on the plate.
  • Decorate with the pepper and tomato salsa.
  • Serve with thin slices of granary bread.


Use small ramekins 8cms by 3cms deep for a starter portion, 10cms by 4cms for a larger lunch portion.
Tried this recipe?Let us know how it was!

[mailerlite_form form_id=3]

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Roussillon Ochre and The Magical Colors of the Luberon

Next post

Home and Happy in Provence

Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.