These parcels make a lovely special-occasion entrée or light lunch. You can adjust the size and content of the parcels, depending on your needs. It adds a special touch if you garnish the parcels with edible flowers.
- 60 ml (¼ cup) thin cream
- 5 g powdered gelatine
- 1 large ripe avocado
- juice of ½ lemon
- salt and freshly ground black pepper
- few drops of Tabasco sauce
- 1 tbsp finely chopped dill
- 3 hard-boiled eggs, chopped
- 3 tbsp finely diced marinated capsicum
- 2 tsp baby capers
- 12 slices smoked salmon
- 80 ml (⅓ cup) Greek-style yoghurt
- 1 tsp Dijon mustard
- 10 mint leaves
- 3 tsp salmon roe
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.
Chilling time: 3 hours
Place the cream in a small saucepan over low heat until warm. Whisk the gelatin into the cream until dissolved. Remove from the heat and set aside to cool.
Mash the avocado in a medium bowl until smooth. Whisk in the lemon juice, the cold cream, a little salt and pepper and a few drops of Tabasco until smooth. Gently mix in the dill, chopped hard-boiled eggs, capsicum and capers.
Line a plate with a 20 cm square piece of plastic wrap and line the plastic with 2 slightly overlapping slices of smoked salmon. Place some of the avocado mixture into the centre of the salmon. Using the plastic wrap as a guide, carefully fold the salmon around the filling to form a tight, almost cylindrical parcel. Set aside and make the other parcels in the same way. Refrigerate for at least 3 hours.
Place the yoghurt, mustard and mint leave in a small food processor bowl and blitz until smooth and well combined.
To serve, spoon a little yoghurt sauce onto each plate. Top with an unwrapped salmon parcel and garnish with
• It’s worth buying good quality smoked salmon for this special dish. To keep the dish fresh I prefer to prepare the parcels on the same day as they are eaten.
The Best of Taste le Tour with Gabriel Gaté airs every night from Saturday 6 July and finishes Sunday 28 July 2019. Visit the Taste le Tour website to catch-up on episodes, cook up his recipes or find out more about the series.