Salmon parcels with Melba toast

A luxurious restaurant-style starter, these smoked salmon parcels contain a creamy chive filling.

Serves: 8

Preparation time:  25 minutes

Cooking time:  5 minutes

Cooling time: 1 hour

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You will need

  • 3 x 120g packs Taste the Difference Speyside whisky cask smoked Scottish salmon
  • 200g soft cheese
  • 2 lemons
  • ½ x 25g pack chives, washed and snipped, reserving a few whole chives to garnish
  • 2 ripe avocados, peeled, destoned and sliced
  • 4 thick slices white bread
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Recipe Information

Step by step guide to making Salmon parcels with Melba toast

  1. Line 8 small dariole moulds with cling film. Line each one with a layer of the smoked salmon, ensuring the salmon pieces come up to the top of the moulds. Chill in the fridge until needed.
  2. Meanwhile, mix together the soft cheese, the juice from 1 lemon and the snipped chives.
  3. Fill the dariole moulds with the soft cheese mixture, put the avocado slices on top, fold over the excess salmon and chill in the fridge for at least 1 hour before serving.
  4. Carefully turn the parcels out onto small side plates to serve.
  5. For the Melba toast, preheat the grill to high, cut out 8 stars from the bread using cookie or pastry cutters, and toast lightly for 30 seconds to 1 minute on each side.
  6. Slide a knife between the toasted edges to split each star, so you have 16 in total.
  7. Place the untoasted sides facing upwards and toast under the grill for
    a further 30 seconds to 1 minute, until golden and the edges curl.
  8. Cut the remaining lemon into wedges and serve with the salmon parcels and Melba toast. Garnish the dish with the reserved whole chives.

Cook's tip: If you don't have dariole moulds, you could use ramekins or small tea cups instead.

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Nutritional information for Salmon parcels with Melba toast

Nutritional information for Salmon parcels with Melba toast

Nutrition type per serving
Calories 284 kcal
Total Fat 20.1g
Saturated Fat 6.9g
Salt 2.22g
Sugar 1.9g

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