Smoked salmon and prawn parcels recipe
- Serves 4
- 20 mins to prepare
- 236 calories / serving
Ingredients
- oil for greasing
- 200g (7oz) smoked salmon slices
- 1 large ready-to-eat avocado
- 150g (5oz) coldwater prawns, plus a few extra to garnish, optional
- zest and juice of a lime
- 1 tbsp snipped chives
- 2 tbsp sweet chillli dipping sauce
- handful salad leaves
- toast, to serve
Directions
- 4 ramekins, lightly oiled and lined with cling film Line the plates with salmon slices, allowing the salmon to overflow the tops of the dishes so that it can be folded over afterwards. Keep one large piece aside to use as a cover. Toss the avocado, prawns, half of the lime zest and juice, and chives in a bowl with seasoning.
- Fill the ramekins halfway with the mixture and press down firmly with the back of a spoon. Fold over the overhanging salmon to enclose the filling, then place a quarter of the reserved salmon on top. Refrigerate until ready to serve. Meanwhile, combine the remaining lime juice and zest, sweet chili sauce, spice, and 1 tablespoon water in a mixing bowl.
- To serve, place a large salad in the center of each plate. Remove the parcels from the ramekins and place them on top. If desired, add a couple additional prawns as a garnish. Pour the dressing on top, season with black pepper, and serve with bread.
