Smoked Salmon and Scallop Parcels recipe
information
Preparation time: 40 min, Cooking time: 6 min, Cals per serving: 235
ingredients
queen scallops, with 6 large or 12 small, corals attached about 225 g (8 oz) total weight
large ripe avocado 1
garlic clove 1, crushed
spring onions 4, finely chopped
green chilli 1, deseeded and finely chopped
grapeseed oil 1 tbsp
lime 1, rind finely grated and juice of
large slices smoked salmon 6, about 300g (11 oz) total weight
a squeeze of lime to taste
salad leaves, such as rocket to garnish
large ripe avocado 1
garlic clove 1, crushed
spring onions 4, finely chopped
green chilli 1, deseeded and finely chopped
grapeseed oil 1 tbsp
lime 1, rind finely grated and juice of
large slices smoked salmon 6, about 300g (11 oz) total weight
a squeeze of lime to taste
salad leaves, such as rocket to garnish
For the coriander dressing
fresh coriander sprigs 25 g (1 oz)
small garlic clove 1, crushed
grapeseed oil 4 tbsp
lime juice 1 tbsp
caster sugar pinch of
small garlic clove 1, crushed
grapeseed oil 4 tbsp
lime juice 1 tbsp
caster sugar pinch of
method
1. To make the coriander dressing, place all the dressing ingredients in a food processor or blender and whiz until smooth. Set aside.
2. For the parcels, remove any tough membrane from the scallops and season. Place in a steamer and cook for about 5 minutes or until the flesh is just white. Alternatively, put the scallops on a heatproof plate, cover with another plate and steam over a pan of simmering water for about 3 minutes on each side Drain and set on kitchen paper to cool.
3. Meanwhile, place the avocado, garlic, spring onions, chilli, oil, lime rind and juice in a bowl. Crush the avocado with a fork, then mix together. Season well.
4. Lay the smoked salmon slices on a work surface, place a large scallop or two small ones on each slice and spoon the avocado mixture on top. Roll the salmon around the filling.
5. To serve, place the salmon parcels on serving plates and squeeze a little lime juice over each. Drizzle with the coriander dressing and garnish with salad leaves and a sprinkling of black pepper.
2. For the parcels, remove any tough membrane from the scallops and season. Place in a steamer and cook for about 5 minutes or until the flesh is just white. Alternatively, put the scallops on a heatproof plate, cover with another plate and steam over a pan of simmering water for about 3 minutes on each side Drain and set on kitchen paper to cool.
3. Meanwhile, place the avocado, garlic, spring onions, chilli, oil, lime rind and juice in a bowl. Crush the avocado with a fork, then mix together. Season well.
4. Lay the smoked salmon slices on a work surface, place a large scallop or two small ones on each slice and spoon the avocado mixture on top. Roll the salmon around the filling.
5. To serve, place the salmon parcels on serving plates and squeeze a little lime juice over each. Drizzle with the coriander dressing and garnish with salad leaves and a sprinkling of black pepper.
serving amount
serves: 6
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