Smoked Salmon Parcels With a Creole Surprise

  • 15 minCooks in 15 min
  • Medium Medium
  • Serves 20Serves 20


Step 1

Remove the skin from the Creole-smoked salmon and remove any bones.

Step 2

Cut the smoked salmon into small pieces and place into a bowl with the chopped eggs, diced avocado, cream, chives and lemon juice. Mix together gently until well combined.

Step 3

Place a 15cm square of plastic wrap on a plate and place on top a slice of smoked salmon. Spoon about 2 teaspoons of the Creole filling into the centre of the salmon slice.

Step 4

Close the parcel, holding the ends of the plastic wrap tightly to make the contents rounded. Continue this process, and then refrigerate the parcels for at least 15 minutes.

Step 5

Remove the plastic wrap and place the salmon parcels onto a serving platter.

Step 6

Garnish with sprigs of dill and serve.


  • 2 x 250g Tassal Smoked Tassie Salmon
  • 150 g Tassal Creole-smoked salmon
  • 2 eggs, hard-boiled, peeled and chopped
  • 2 tbsps cream
  • 2 tbsps chives, sliced finely
  • 1 tbsp lemon juice
  • 1 avocado, peeled and diced
  • Dill, to garnish


By Gabriel Gate

“recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop