About
These deliciously indulgent smoked salmon parcels are rich with cream cheese and avocado and complemented perfectly by a zesty twist of lemon and fresh chives. They are high in flavorful fats and low in carbs, and make a decadent main meal or are ideal for lunch, sliced with a simple cucumber or watercress salad. They're easy to assemble and perfect for all occasions, and will even keep well in the freezer.
Ingredients
- 7 ounce cold smoked salmon
- 1 ½ cup cream cheese
- 1 avocado, California (black skin) avocado
- 1 tablespoon chives
- 1 lemon yields lemon juice raw
- 1 tablespoon lemon zest by tesco
- 0.2 teaspoon salt
- 1.2 teaspoon black pepper
Instructions
- Line 2 ramekins or small pudding bowls with the individual slices of salmon. Overlap the salmon pieces as you go, ensuring the bowls are completely covered and there is enough salmon overhanging the bowl to cover the base of the parcel.
- Add the cream cheese, chives, lemon zest and half the lemon juice to a large bowl. Season with salt and pepper.
- Beat the mixture together until smooth and fully combined.
- Reserve half a cup of the cream cheese mixture to one side and divide the remaining mixture between the two salmon lined ramekins, filling ¾ full. Place in the fridge to chill.
- Add the avocado to a food processor with the remaining cream cheese and lemon juice. Blend to a thick and creamy paste.
- Remove the ramekins from the fridge and spoon the avocado mixture on top of the cream cheese, filling the bowls to the top.
- Fold the overhanging salmon over the filling, sealing the mixture within the parcel.
- Transfer to the fridge to set for 3-4 hours.
Nutrition Facts
- Servings: 4
- Calories: 414.9kcal (per serving)
- Fat: 37.0g (per serving)
- Carbs: 7.9g (per serving)
- Protein: 15.1g (per serving)
