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Smoked Salmon Parcels

Serves: 2

Time: 15 mins


  • 6-8 Slices of Smoked Salmon
  • 50g Cooked prawns (not king prawns)
  • 2 tbsp Mayonnaise
  • 1 Lemon (for juicing)
  • 2 Slices of buttered brown bread


  1. Get a mould ready, (examples of moulds are a small ramekin or pastry cutter etc.)
  2. Cling film the inside of the mould leaving enough cling film hanging over the edges to fold over the smoked salmon
  3. Place the prawns into a bowl
  4. Take a tablespoonful of mayonnaise and mix into the prawns
  5. Cut the lemon in half and squeeze the juice out of one half and add to the prawns
  6. Take your slices of smoked salmon, one at a time and place in the mould to cover the surface, each slice should slightly overlap; it is important that the salmon hangs over the edge of the mould to create the parcel effect later
  7. Take a tablespoonful of the prawn mixture and place into the centre of the smoked salmon mould
  8. Add the prawn mixture until the mould is ¾ full
  9. Fold into the middle the salmon that is over the edges
  10. Turn out the mould onto a plate, garnish with a slice of lemon and add a slice of buttered brown bread
  11. Repeat this process for the second persons parcel
  12. If you have spare prawns you can use them to garnish around the plate.

This  dish gives a nice twist to Smoked Salmon starters at Christmas

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