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+ servings
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 mins
Total Time 6 hrs 35 mins
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.
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