Mary Berry Smoked Salmon and Avocado

Mary Berry’s Smoked Salmon and Avocado Salad is made with ripe avocados, lamb’s lettuce, chargrilled artichoke hearts, hot-smoked salmon flakes, mixed seeds, and fresh dill. This delicious Smoked Salmon and Avocado Salad recipe creates a tasty lunch or light dinner that takes about 10 minutes to prepare and can serve up to 6 people.

This Smoked Salmon and Avocado Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Smoked Salmon and Avocado Ingredients

For the Salad:

• 2 ripe avocados, sliced thin
• Juice of 1 lemon
• 60g (2 oz) bag of lamb’s lettuce
• 4 chargrilled artichoke hearts in oil (from a jar), halved and drained
• 200g (7 oz) hot-smoked salmon flakes
• 25g (1 oz) mixed seeds (toasted, such as sunflower and pumpkin)
• Fresh dill for garnish

For the Dressing:

• 4 tbsp mayonnaise
• 100g (4 oz) crème fraîche
• 1 tbsp tomato purée
• 1 tbsp hot horseradish sauce
• 2 tsp fresh lemon juice
• 2 tbsp chopped dill
• Salt and pepper to taste

How To Make Mary Berry Smoked Salmon and Avocado

1. Prepare the Avocado: Toss avocado slices in lemon juice to prevent browning.
2. Make the Dressing: In a bowl, mix mayonnaise, crème fraîche, tomato purée, horseradish sauce, lemon juice, and chopped dill. Season with salt and pepper to taste.
3. Assemble the Salad: Divide lamb’s lettuce among six plates. Top with artichoke halves and avocado slices, then scatter over hot-smoked salmon flakes. Sprinkle with toasted seeds.
4. Serve: Add a dollop of dressing to each plate, garnish with fresh dill, and serve the remaining dressing in small bowls on the side.

Recipe Tips:

• Prevent Avocado Browning: Toss avocado slices in lemon juice immediately to stop them from turning brown.
• Toast Seeds for Extra Flavor: Lightly toast mixed seeds in a dry pan to enhance their flavor and crunch before adding to the salad.
• Use Fresh Dill: Fresh dill adds a burst of flavor. Avoid using dried dill, as it lacks the vibrant taste of fresh herbs.
• Serve Dressing on the Side: Keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.
• Chill Ingredients: For the best texture, chill the salad ingredients in the fridge before assembling.

What To Serve With Smoked Salmon and Avocado?

This fresh Smoked Salmon and Avocado Salad pairs well with crusty bread, a light quinoa salad, fresh fruit, or roasted vegetables. It can also be served alongside a simple pasta dish, a bowl of soup, a cheese platter, or a smoothie for a tasty lunch or light dinner.

How To Store Leftovers Smoked Salmon and Avocado?

• Refrigerate: Let leftover Smoked Salmon and Avocado Salad cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.
• Freeze: This leftover Smoked Salmon and Avocado Salad should not be frozen because the avocado and salmon don’t freeze well and can affect the texture and flavor.

Mary Berry Smoked Salmon and Avocado Nutrition Facts

Serving Size: 1 serving (approximately 1/6 of the total recipe)

• Calories: 350
• Total Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 55mg
• Sodium: 600mg
• Potassium: 750mg
• Total Carbohydrate: 13g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 20g

More Mary Berry Recipe:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Greek Salad
• Mary Berry Mixed Bean Salad
• Mary Berry Superfood Salad