Salmon and Avocado Parcels.
Salmon and avocado parcels are perfect for pastry lovers. I love the surprise of cutting through a crisp pastry shell and finding something soft and delicious inside. Unfortunately traditional pastry can be sky high in calories so has to be reserved for special occasions. This recipe is much lower in calories at 279 per portion yet is still full of crunch and flavour. Better still, this dish is ready in under 30 minutes so it’s perfect for busy weeknights too.
Ingredients for the parcels.
The key ingredient is ready made brik pastry. In France it is readily available in supermarkets and usually comes in a pack of 8, cut in circles. It has around 47 calories a sheet and is much easier to use than filo pastry as it doesn’t tear easily, dry out or need to be brushed with butter.
You will also need salmon fillets. I used skinless boneless frozen fillets, which I defrosted. I also used cream cheese, lemon juice, avocado and coriander (cilantro).
How to make the parcels.
These Salmon and Avocado Parcels might look difficult to make but it’s really just assembly.
I cooked the salmon fillets for around a minute in the microwave and used kitchen paper to mop up the liquid. The salmon will finish cooking in the oven but you will end up with soggy pastry if you don’t part cook them first.. You could wrap them in foil and bake for 10 minutes at 180 C if you prefer.
Mash the avocado with lemon juice to keep the colour and mix in some cream cheese.
Add salt and pepper and chopped coriander and mix well.
Take 2 sheets of Brik on top of one another and place a salmon sized dollop towards the bottom edge.
Place the salmon on top. Add another dollop on top and spread over the salmon.
Take the front edge and roll the salmon and avocado parcel until all side are covered as above. Then fold in the sides and roll up the rest.
Place on a preheated oven tray seam down and brush lightly with melted butter. Bake for 15 minutes until golden at 190 degrees C.
How to make a lighter version of Salmon and Avocado Parcels.
Swap the salmon fillet for a cod fillet, which is half the calories of salmon. Cod is more likely to break up so make sure to use a thick enough piece.
You could also swap the cream cheese for a lower fat version.
Rather than use melted butter before baking, spray the parcels with some low fat cooking spray.
Leave out the coriander if you are not a fan. Dill, parsley, tarragon or basil all work well with fish. Try adding some chilli flakes or fresh chopped chillies to the avocado mixture for a change.
Other fish that would work well are meaty ones like swordfish or monkfish or try cod instead. Of course, you could use leftover cooked chicken too.
If you can’t find Brik pastry use filo instead but I would use 4 sheets per fillet instead.
Other fish dishes.
You may also like to try Salmon and Asparagus Puff Pastry Parcels. These are a French classic.
How about this Seafood lasagne. This is an economical dish using frozen fish.
If you like the flavour of Japanese Miso then try this Crispy Miso Cod.
- 4 salmon fillets
- 8 slices Brik pastry
- 2 avocadoes
- 100 g cream cheese
- salt and pepper to taste
- squeeze of lemon
- 2 tbsp chopped coriander
- 1 tbsp melted butter
- Part cook the salmon 1-2 minutes steamed in the microwave or in foil in the oven for 10 minutes at 180 degrees C.
- Meanwhile mash the avocado until smooth with the lemon.
- Season and add the cream cheese and chopped coriander.
- Lay 2 sheets of Brik on top of one another and place a salmon sized dollop of the mix towards the bottom edge.
- Place salmon on avocado mix and top with the same.
- Roll the salmon and avocado parcel over then fold in the sides and continue rolling.
- Place the parcels on a preheated oven tray 190 degrees with the seem underneath.
- Brush lightly with butter and bake for 15 minutes until golden.
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