Smoked Salmon Parcels With a Creole Surprise
- 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“