Mary Berry Smoked Salmon and Avocado Parcels Recipe

Name: Mary Berry Smoked Salmon and Avocado Parcels Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 8 filo pastry sheets; 60g unsalted butter, melted (plus extra if needed); 200g smoked salmon, sliced; 2 ripe avocados; 120g full-fat cream cheese; 1 lemon (zest and 2 tbsp juice); 2 tbsp finely chopped fresh dill; 1 tbsp finely chopped chives; 1 tbsp capers, drained and chopped (optional); Freshly ground black pepper, to taste; 1 tbsp sesame seeds (optional, for topping); Rocket or mixed leaves, to serve; Lemon wedges, to serve

These smoked salmon and avocado parcels are crisp, golden filo on the outside with a cool, creamy filling tucked inside. You get that lovely contrast of flaky crunch, silky salmon, and buttery avocado, lifted with lemon and herbs. They are straightforward to make, even if you are new to working with filo, and they look beautifully “party ready” on a platter. Total time is around 35 minutes, including baking.

Ingredients

For the filo parcels

8 filo pastry sheets
60g unsalted butter, melted (plus a little extra if needed)
1 tbsp sesame seeds (optional, for topping)

For the smoked salmon and avocado filling

200g smoked salmon, sliced
2 ripe avocados
120g full-fat cream cheese
1 lemon, finely zested, plus 2 tbsp lemon juice
2 tbsp finely chopped fresh dill
1 tbsp finely chopped chives
1 tbsp capers, drained and finely chopped (optional)
Freshly ground black pepper, to taste

To serve

Rocket or mixed leaves
Lemon wedges

How to Make Mary Berry Smoked Salmon and Avocado Parcels Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment and place a shelf in the middle of the oven so the parcels colour evenly.
Mix the filling: Halve the avocados, remove the stones, and scoop the flesh into a bowl. Mash with a fork, then stir in the cream cheese, lemon zest, lemon juice, dill, chives, and capers (if using). Season with black pepper. Taste and add a touch more lemon if you want it brighter.
Set up your filo station: Unroll the filo sheets and cover them with a clean, slightly damp tea towel to stop them drying out. Pour the melted butter into a small bowl and keep a pastry brush nearby.
Assemble the parcels: Lay 1 filo sheet on the worktop and brush lightly with melted butter. Place a second sheet on top and brush again. Add a slice (or two smaller pieces) of smoked salmon near one short end, then spoon on a generous tablespoon of the avocado mixture.
Fold and seal: Fold the sides in to enclose the filling, then roll up into a neat parcel (like a compact wrap). Place seam-side down on the lined tray. Repeat with the remaining filo, butter, salmon, and filling to make 8 parcels.
Bake: Brush the tops with a little more melted butter and sprinkle with sesame seeds if you like. Bake for 12 to 15 minutes, until crisp and a deep golden colour.
Cool and serve: Let the parcels sit for 5 minutes so the filling settles (and you do not burn your mouth). Serve warm with rocket and lemon wedges.

Tips

How do I stop filo pastry from drying out and cracking?

Keep the filo covered with a clean, slightly damp tea towel and only take out one sheet at a time. If a sheet tears, do not worry. Layering two sheets means small rips won’t matter once it’s folded.

Why are my parcels soggy on the bottom?

This usually comes from underbaking or a filling that is too wet. Use ripe but not watery avocados, drain capers well, and bake until the parcels are properly golden. A preheated baking tray can also help if your oven runs cool.

How do I keep the avocado filling green?

Lemon juice helps, but avocado will still darken over time. For the freshest colour, mix the filling just before assembling, and serve soon after baking.

Can I make them look extra neat for a party?

Use a tablespoon measure for the filling so each parcel gets the same amount, then tuck the sides in firmly before rolling. Always place them seam-side down on the tray so they hold their shape while baking.

Serving Suggestions

With a peppery rocket salad and a simple lemon vinaigrette
Alongside cucumber ribbons and a spoonful of crème fraîche
As part of a brunch spread with scrambled eggs and cherry tomatoes
With a few extra capers and finely sliced red onion on the side

Storage

Room temperature

These are best served warm. If you are keeping them out for a gathering, do not leave them at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 1 day. The filo will soften in the fridge, but you can crisp it up in a hot oven.

Freezing

I do not recommend freezing the finished parcels because avocado changes texture once frozen and thawed. If you want to prep ahead, you can assemble and bake the filo parcels with smoked salmon alone, then add a freshly mixed avocado filling just before serving.

Nutrition

Calories: 220 kcal
Carbohydrates: 15 g
Protein: 10 g
Fat: 14 g
Saturated Fat: 6 g
Sodium: 650 mg

Nutrition values are estimates and will vary depending on the brands you use and how generously the parcels are filled.

FAQs

Can I make smoked salmon and avocado parcels ahead of time?

You can prep components ahead (mix herbs, zest the lemon, melt the butter), but for the best colour and texture, mash the avocado and assemble close to baking. If you fully assemble and chill, the avocado will darken slightly and the filo can soften.

What can I use instead of cream cheese?

Mascarpone works for an extra rich filling, or thick Greek yogurt for a lighter version (just keep it very thick so the parcels don’t go soggy). You can also use crème fraîche, but reduce the lemon juice slightly so the filling stays creamy.

Can I cook these in an air fryer?

Yes, as long as your parcels fit in a single layer. Air fry at 190°C for about 8–10 minutes, turning once, until crisp and golden. Brush with butter as usual for the best colour.

How do I reheat the parcels without drying them out?

Reheat in a hot oven at 200°C (180°C fan) for 6–8 minutes until crisp and warmed through. Avoid the microwave as it softens the filo and can make it chewy.