Smoked salmon and avocado parcels with minted yoghurt

Smoked salmon acts as a clever wrapping for a creamy and flavourful blend of mashed avocado and egg in this recipe. Serve these smoked salmon parcels as a party snack, served with fresh asparagus, walnuts, chives and a minted yoghurt for dipping.

Smoked salmon and avocado parcels with minted yoghurt Credit: Kitti Gould

• serves

  10

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 1 avocado
• 1 large lemon, juiced
• salt and black pepper
• a few drops of Tabasco sauce
• 2 hard-boiled eggs, chopped
• 500 g smoked salmon
• 10 large asparagus spears
• 2 tbsp lemon olive oil
• 1 tbsp Dijon mustard
• 1 cup whole milk natural yoghurt
• 10 mint leaves
• 10 walnut halves, cut into small pieces
• 3 tbsp finely cut chives

Chilling time: 10 minutes

Instructions

1. In a medium bowl, mash the avocado with a fork. Mix in half the lemon juice, a little salt and pepper and a few drops of Tabasco. Gently mix in the chopped hard-boiled eggs.
2. Line a plate with a 20 cm square piece of plastic film and line the centre of the plastic with two slightly overlapping slices of smoked salmon.
3. Spoon about 1 tbsp of the avocado preparation in the centre of the salmon and carefully fold the plastic around the salmon to form a tight, round parcel. Repeat with the remaining mixture. Refrigerate while you prepare the other elements.
4. Steam asparagus until al dente. Refresh and drizzle with about 2 tbsp of lemon olive oil. Place on a platter.
5. In a small food processor, blend the mustard with the yoghurt and mint leaves until smooth. Season with salt, pepper and the remaining lemon juice.
6. Carefully unwrap the salmon parcels and place around asparagus. Sprinkle the salmon and asparagus with chopped walnuts and chives. Serve the minted yoghurt sauce separately in a bowl for dipping.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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