Smoked Salmon and Scallop Parcels

Serves: 6

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• FOR THE CORIANDER DRESSING
• 25 gram(s) coriander sprigs
• 1 small garlic clove, crushed
• 50 ml grapeseed oil
• 15 ml (1tbsp) lime juice
• Salt and ground black pepper
• 1 pinch(es) caster sugar
• FOR THE SALMON PARCELS
• 6 large scallops or 12 small queen scallops with corals attached, about 225g total weight
• 1 large ripe avocado
• 1  garlic clove, crushed
• 4 small spring onions, finely chopped
• 1  green chilli, de-seeded and finely chopped
• 15 ml (1tbsp) grapeseed oil
• Rind and juice of 1 lime
• 6 large slices of smoked salmon, about 300g total weight and 23cm (9in) in length
• A squeeze of lime to taste
• Salad leaves, such as rocket, and black pepper to garnish

Method

1. To make the coriander dressing, place all the dressing ingredients in a blender and process until smooth. Set aside.
2. For the parcels, remove any tough membrane from the scallops and season. Place in a steamer and cook for about 5min or until the flesh is just white. Alternatively, put scallops on a heatproof plate, cover with another plate and steam over a pan of simmering water for about 3min on each side. Drain and set on kitchen paper to cool.
3. Meanwhile, place the avocado, garlic, spring onions, chilli, oil, grated lime rind and juice in a bowl. Crush the avocado with a fork, then mix together. Season well.
4. Lay salmon slices on a worksurface, place a large scallop or two small ones on each slice and spoon the avocado mixture on top. Roll salmon around filling.
5. To serve, place salmon parcels on serving plates and squeeze a little lime juice over each. Drizzle with the coriander dressing and garnish with salad leaves and a sprinkling of ground black pepper.
6. PREPARE AHEAD Complete steps 1 and 3. Pour dressing into a screw-top jar, cover avocado mixture and store both in the fridge for up to a day. Complete to the end of step 4 up to 3hr ahead.
7. TO SERVE Complete the recipe.

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