Barbecuing is serious business in Australia, not just with cooking the best sausages but also remaining safe when using BBQs. Here is some expert advice on cooking the perfect snag, with the help of RACV Club Executive Sous Chef Craig Dowling.
Food & Wine
Easy smoked salmon recipe
From spring racing to the festive season, you’ll find Gabriel Gaté’s smoked salmon parcels perfect for a special occasion or light lunch.
Celebrity Chef Gabriel Gaté’s philosophy is that everyone deserves to indulge themselves with simple, beautiful food. His quick and easy smoked salmon parcels are a sure-fire way to impress your family and friends, without turning your kitchen into a mini-disaster zone.
“These delicious parcels are an elegant starter for a special occasion or a light lunch on a summer’s day,” Gate says. “It takes only 15 minutes to prepare them. Then just place them in the fridge for two hours to firm up. So simple, and so delicious!”
Celebrating 50 years as a chef this year, Gabriel has presented cookery shows on television for the past 40 years, has authored 24 cookbooks, and has hosted French-themed dinners for RACV Club Members.
Try his recipe for your next picnic, spring racing get-togethers, or as part of your Christmas celebrations. You can adjust the size and the content of the parcels depending on your requirements.
Gabriel Gaté believes everyone should be able to indulge with easy recipes like this one for smoked salmon parcels. Photos: Matt Harvey, Getty Images.
Easy smoked salmon parcels
Ingredients
- 60ml runny cream
- Juice of 1/2 lemon
- 1 large ripe avocado
- Salt and freshly ground black pepper
- A few drops of Tabasco
- 1 tbsp finely cut dill
- 3 chopped hard-boiled eggs
- 3 tbsp diced marinated capsicum
- 2 tsp baby capers
- 12 medium slices of smoked salmon
- 1 tsp Dijon mustard
- 4 tbsp full-cream yoghurt
- 10 mint leaves
- 3 tsp salmon roe
Method
- In a medium bowl, mash the avocado and whisk in the lemon juice, cream, a little salt and pepper, and a few drops of Tabasco.
- Gently mix in the dill, chopped hard-boiled eggs, capsicum and capers.
- Line a plate with a 20cm square piece of plastic film. Line the centre of the plastic with two slightly overlapping slices of smoked salmon. Place some of the prepared mixture into the centre of the salmon, and carefully fold the plastic around the salmon to form a tight parcel.
- Set aside and make the other parcels in the same way.
- Refrigerate until required.
- Blend the mustard with the yoghurt and mint until smooth.
- Spoon a little yoghurt sauce onto six individual plates. Take the plastic wrap off and place the parcels on top of the sauce on each plate. Garnish with half a teaspoon of salmon roe.
