Mary Berry Smoked Salmon and Avocado

I first made this on a sweltering afternoon when the thought of turning on the oven made me want to scream. I needed something cold, fresh, and—crucially—fast. Enter: Mary Berry’s smoked salmon and avocado salad. I’ll be honest, the first time I made it, I got cocky and skipped the seed toasting. Big mistake. The salad tasted… fine, but it didn’t sing.

So the next time, I did it properly—tossed those seeds in a hot pan, let the edges go golden—and wow. That crunch made all the difference. If you’re thinking “it’s just a salad,” let me stop you right there. This one’s packed with creamy avocado, salty salmon, and the most addictive horseradish-spiked dressing. Let me show you how to make it better than good.

What Makes This Recipe Special

There are plenty of salmon and avocado salads floating around, but this one nails the balance—thanks to a few clever details:

• The Dressing. Most recipes rely on just lemon and oil. Mary’s mix of crème fraîche, mayo, horseradish, and tomato purée is creamy with a kick. It makes the dish.
• Toasted Seeds. I didn’t think these tiny guys would matter—but they totally do. The contrast with the silky avocado is magic.
• Artichoke Hearts. This surprised me! They add a briny, slightly smoky layer that ties in with the hot-smoked salmon beautifully.

INGREDIENTS + WHY THEY MATTER

• Ripe Avocados – Creamy and rich; underripe ones ruin the texture. I used the squishy ones that needed eating that day.
• Lemon Juice – Stops the avo from going brown and adds sharpness.
• Lamb’s Lettuce – Milder than rocket, with a soft bite. Sub with baby spinach if needed.
• Chargrilled Artichokes (jarred) – Smoky, salty, and a bit vinegary. I drained mine well on kitchen paper.
• Hot-Smoked Salmon Flakes – Meatier than cold-smoked, and no cooking required.
• Toasted Mixed Seeds – I used pumpkin and sunflower. Toasting = non-negotiable.
• Fresh Dill – Bright, herby lift. Dried just doesn’t cut it here.

For the dressing:

• Mayonnaise + Crème Fraîche – Creamy base without being heavy.
• Tomato Purée – Adds depth and umami.
• Horseradish Sauce – Brings the heat! I used English hot horseradish and it popped.
• Lemon Juice + Dill – Keeps things zingy and fresh.

Making It Yours (Without Ruining It)

• Dairy-Free? Use oat crème fraîche and a vegan mayo—tested it for a lactose-free mate, still fab.
• No Hot-Smoked Salmon? Cold-smoked will work, but it’s silkier and less meaty. I’d toss it in just before serving.
• No Lamb’s Lettuce? Baby spinach or watercress are solid swaps.
• Low FODMAP? Skip the artichokes. The salad still holds up without them.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Avocado turned brown	Didn’t toss it in lemon juice fast	Slice then lemon it straightaway
Seeds were chewy	Forgot to toast	Toast in a dry pan till golden and nutty
Dressing split in the fridge	Added lemon too early	Mix dressing just before serving

HOW TO MAKE MARY BERRY’S SMOKED SALMON AND AVOCADO SALA

1. Prep Your Avocado. Slice the ripe avocados and immediately toss them with fresh lemon juice to keep them green.
2. Make the Dressing. In a bowl, whisk together the mayo, crème fraîche, tomato purée, horseradish, lemon juice, and chopped dill. Taste and season.
3. Toast Your Seeds. In a dry frying pan, toast the seeds over medium heat until fragrant and just golden. Let cool.
4. Assemble the Plates. On each plate, layer lamb’s lettuce, avocado, and halved artichokes.
5. Add Salmon. Flake over the hot-smoked salmon, letting some pieces stay chunky.
6. Final Touches. Scatter over the toasted seeds. Add a generous dollop of dressing and garnish with fresh dill.

TIPS FROM MY KITCHEN

• I always pat the artichokes dry—too much oil and the salad goes greasy.
• Toast double the seeds—half usually gets eaten before the salad hits the table.
• If I’m serving this for guests, I chill all the components and dress at the very last second.
• For packed lunches, I layer it in a jar: dressing on the bottom, lettuce on top.

STORAGE + SERVING

• Keeps for 1–2 days in the fridge if undressed.
• Don’t freeze—the avocado and salmon texture suffer.
• Serve with: crusty sourdough, cold rosé, or a light lemony orzo salad on the side.

FAQs – Real Answers You’ll Want

Q: Can I use cold-smoked salmon instead of hot-smoked?
A: Yes, but it’s softer and more delicate. I’d add it last so it doesn’t get mushy.

Q: What if I hate horseradish?
A: You can cut it out—but you’ll lose the kick. A teaspoon of Dijon mustard is a gentler swap.

Q: Is this good for meal prep?
A: Sort of. Make the dressing and prep the veg ahead, but don’t slice the avocado or dress the leaves until just before eating.

Q: Can I make it without dill?
A: You can, but it won’t be the same. Try chives or parsley—but I’d push you to use fresh dill if possible.

Try More Recipes:

• Mary Berry Waldorf Salad
• Quinoa Salad With Feta, Pomegranate, And Fresh Herbs
• Mary Berry Mediterranean Pasta Salad
• Mary Berry Greek Salad with Asparagus Recipe