Prawn and Smoked Salmon Parcel
Prawn and Smoked Salmon Parcel



  • Oil for greasing
  • 200g sliced smoked salmon
  • 1 avocado
  • 150g prawns
  • 1 lime, zest and juice
  • 1 tbsp chopped chives
  • 2 tbsp sweet chilli sauce
  • Handful of rocket leaves
  • Melba toast, to serve
  • Oil and line 4 ramekins with film. Line with smoked salmon slices, allowing the salmon to overhang the dishes. Save one large slice for later. Chop the avocado, toss with the prawns and seasoning, half the lime juice and zest and the chives.
  • Spoon the prawn mixture into the ramekins and press down with a spoon. Create 4 lids with the remaining slice of salmon, and fold the overhanging salmon to enclose. Chill in the fridge until ready to serve. Meanwhile, mix the rest of the lime juice and zest with sweet chilli sauce and some seasoning. To serve, turn the parcels out of the ramekins onto a bed of rocket leaves, sprinkle with black pepper and enjoy with toast.
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box