Prawn and Smoked Salmon Parcels

Charmaine Lu -

  • 200g sliced smoked salmon
  • 1 avocado, chopped
  • 150g peeled and cooked coldwater prawns
  • 1 lime, zest and juice
  • 1 tbsp chopped chives
  • 2 tbsp Thai sweet chilli sauce
  • Salad leaves
  • Rye crackers, to serve
  • Lightly grease and line 4 ramekins with film. Line the inside of the ramekins with smoked salmon slices, allowing some overhang to fold over later. Reserve a large slice for the ‘lids’. Toss the chopped avocado with salt, pepper, the prawns, half the lime juice and zest, and the chives. Spoon the mixture into the ramekins, press down and top with a smoked salmon lid. Fold over the overhang, then chill in the fridge.
  • Mix the remaining lime zest and juice with the chilli sauce, seasoning and 1 tbsp of water. Pile some salad leaves onto 4 plates, then turn out the salmon and prawn parcels and place on top. Spoon over the spicy dressing, grind some pepper and serve with crackers.
20 mins
4 serving