Mary Berry Smoked Salmon and Avocado Parcels – Easy Starter

Smoked salmon and creamy avocado make a fresh combination in these elegant parcels, with crisp lamb’s lettuce, chargrilled artichoke hearts, and a smooth horseradish dressing adding contrasting flavours and textures. Toasted seeds, fresh dill, and mustard and cress bring extra colour and crunch to each chilled parcel.

The Mary Berry Smoked Salmon and Avocado Parcels Recipe is well suited to starters, canapés, light lunches, and entertaining. The parcels can be prepared ahead and kept chilled, making them convenient when serving guests. Continue below for the ingredients, equipment, method, serving ideas, storage guidance, FAQs, and nutrition information.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Smoked Salmon and Avocado Parcels Recipe:

You only need a few basic kitchen tools to prepare these smoked salmon and avocado parcels.

• Bowl – For mixing the dressing and combining the salad ingredients.
• Whisk – Helps blend the dressing until smooth.
• Frying pan or dry pan – Used to toast the mixed seeds.
• Baking sheet or baking tray – Useful when preparing the optional baguette.
• Grill – For lightly crisping the baguette if serving it alongside the parcels.
• Knife – For slicing and preparing the ingredients.
• Chopping board – Provides a safe surface for preparing the ingredients.
• Spoon – Useful for mixing and assembling the parcels.
• Measuring spoon – For measuring the dressing ingredients.
• Plate – For laying out the smoked salmon and assembling the parcels.
• Serving platter – For presenting the finished parcels.
• Fridge – For chilling the parcels before serving.

Ingredients

Ingredients for Mary Berry Smoked Salmon and Avocado Parcels Recipe:

This Mary Berry Smoked Salmon and Avocado Parcels Recipe combines smoked salmon, ripe avocado, fresh greens, artichoke hearts, herbs, seeds, and a creamy horseradish dressing. The ingredients create a balance of smoky, creamy, fresh, tangy, and crunchy textures.

Ingredient	Quantity
Smoked salmon slices	200g
Ripe avocados	2, peeled and sliced
Lemon juice	1 tbsp
Lamb’s lettuce	75g
Chargrilled artichoke hearts	150g, drained
Mixed seeds	2 tbsp
Sunflower seeds	1 tbsp
Pumpkin seeds	1 tbsp
Fresh dill, chopped	2 tbsp
Mayonnaise	3 tbsp
Crème fraîche	2 tbsp
Hot horseradish sauce	1 tbsp
Olive oil	1 tbsp
Freshly ground black pepper	To taste
Mustard and cress	Small handful, for garnish
Thin baguette, sliced (optional for serving)	1

How to Make Mary Berry Smoked Salmon and Avocado Parcels

1. Prepare the ingredients. Measure everything before you begin. Slice the avocados and drizzle them with lemon juice to help maintain their colour. Prepare the lamb’s lettuce and drain the artichoke hearts.
2. Make the dressing. Place the mayonnaise, crème fraîche, and hot horseradish sauce in a bowl. Whisk until smooth and creamy, then season with freshly ground black pepper to taste.
3. Toast the seeds. Heat a dry frying pan over medium heat. Toast the mixed seeds, sunflower seeds, and pumpkin seeds until golden and fragrant. Remove from the pan and allow them to cool.
4. Prepare the filling. In a large bowl, combine the lamb’s lettuce, sliced avocado, and chargrilled artichoke hearts. Toss gently with a little of the dressing, taking care to keep the avocado in chunky pieces.
5. Assemble the parcels. Lay the smoked salmon slices flat on a board. Place a small spoonful of the salad mixture onto each slice, then carefully fold or roll the salmon around the filling to create parcels.
6. Arrange for serving. Place the parcels on a serving platter. Add a dollop of the remaining dressing beside or over each parcel.
7. Add the toppings. Scatter the toasted seeds over the parcels. Garnish with fresh dill and snip over a little mustard and cress.
8. Prepare the optional baguette. If serving with baguette, cut it into thin slices, lightly brush with olive oil, and grill until crisp. Serve the toasted baguette alongside the parcels.
9. Chill and serve. Refrigerate the parcels for a short time if you prefer them well chilled. Serve immediately once plated for the freshest flavour and texture.

Expert Tips for Mary Berry Smoked Salmon and Avocado Parcels Recipe

A few simple techniques help keep these smoked salmon and avocado parcels fresh, neat, and enjoyable to serve.

• Toast the seeds gently over medium heat and remove them as soon as they become fragrant to avoid burning.
• Pat the artichoke hearts dry before mixing them into the salad so the filling does not become watery.
• Chill the components before assembling for firmer parcels and a fresher texture.
• Dress the salad at the last second to help keep the lettuce crisp and the avocado from becoming mushy.
• When mixing the avocado, keep some pieces chunky rather than making it too smooth.
• Season carefully because smoked salmon already contains salt.
• If preparing the parcels ahead, keep them chilled in the refrigerator until serving.
• If serving toasted baguette, allow it to cool before adding any topping so it stays crisp.
• Use the optional baguette as an accompaniment rather than part of the parcel filling.

Serving Suggestions

How to serve Mary Berry Smoked Salmon and Avocado Parcels:

These smoked salmon and avocado parcels are best served chilled or immediately after plating so the salmon remains silky and the salad stays crisp. They work well as a canapé, light appetizer, or party dish.

• Garnish with fresh dill and a little freshly ground black pepper.
• Sprinkle toasted seeds over the parcels for added crunch.
• Add a dollop of the dressing beside or over the parcels.
• Serve with crisp crostini or lightly toasted baguette slices.
• Pair with a crisp green salad for a light lunch or starter.
• Enjoy with sparkling water, fresh lemonade, or a crisp white wine if preferred.
• Finish the meal with a light lemon sorbet or fresh berries.
• The recipe serves 6 as a starter or makes 20 bite-sized canapés for larger gatherings.

Storage

How to Store Mary Berry Smoked Salmon and Avocado Parcels:

Room Temperature

Do not leave the parcels out for longer than 2 hours.

Keep them away from direct sunlight and serve chilled whenever possible.

Refrigerator

Store the parcels in an airtight container in the refrigerator for up to 24 hours.

The parcels can be assembled up to 6 hours ahead and kept chilled until serving.

For the best texture, keep the dressing and garnishes separate until serving where practical.

For packed lunches, keep the dressing separate or layer the ingredients carefully so they remain fresh until lunchtime.

Freezer

The assembled parcels are not suitable for freezing because the avocado can change texture.

If serving with baguette, the toasted bread can be frozen for up to 1 month and refreshed in the oven before serving.

Reheating the parcels is not recommended because they are designed to be served cold.

FAQs

1. Can I make this recipe ahead of time?

Yes. The parcels can be assembled up to 6 hours before serving. Keep them refrigerated and add the dressing and garnishes just before serving for the best texture.

2. Is there a dairy-free version?

Yes. Replace the crème fraîche with oat crème fraîche and use vegan mayonnaise.

3. What can I use instead of lamb’s lettuce?

Baby spinach or watercress can be used instead of lamb’s lettuce if it is unavailable.

4. Why has my avocado turned brown?

Avocado naturally oxidises when exposed to air. Tossing it with lemon juice and keeping the parcels chilled helps maintain its colour.

5. What should I do if the dressing splits?

Whisk the dressing again until smooth. If needed, stir in a small spoonful of crème fraîche or mayonnaise to bring it back together.

6. Can I freeze the toasted baguette?

Yes. Toasted baguette can be frozen in an airtight container for up to one month and refreshed in a hot oven before serving.

7. Are these suitable for packed lunches?

Yes, with some planning. Keep the dressing separate or layer the ingredients carefully so everything stays fresh until lunchtime.

8. How long can I store the parcels in the refrigerator?

The assembled parcels can be stored in an airtight container in the refrigerator for up to 24 hours.

Nutrition

The nutrition information below is approximate and is based on one serving of the recipe. Actual nutrition may vary depending on the exact brands and quantities of mayonnaise, crème fraîche, smoked salmon, and other ingredients used.

Nutrient	Approx. Amount Per Serving
Calories	350 kcal
Protein	18 g
Carbohydrates	8 g
Sugars	3 g
Fat	27 g
Saturated Fat	7 g
Fibre	4 g
Sodium	780 mg