Mary Berry Salmon with Avocado Recipe

This flaky, creamy Mary Berry Salmon with avocado Recipe is made with hot-smoked salmon, ripe avocados, and a zesty horseradish dressing, ready in just 20 minutes. The rich salmon flakes are perfectly balanced by the sharp, creamy sauce, creating a dish that feels indulgent but light. I love serving this as an elegant starter or a quick, no-cook lunch when I want something special.

Why This Classic Works

I used to think salmon and avocado needed nothing more than a squeeze of lemon, but Mary Berry’s version taught me otherwise. The secret here is the dressing—a blend of crème fraîche, horseradish, and a touch of tomato purée that cuts through the richness of the fish. It transforms a simple salad into something that feels like a proper restaurant dish.

My first attempt was a bit messy because I tossed the avocado too vigorously, turning the whole bowl into mush. I learned quickly that layering the ingredients rather than tossing them is the key to keeping everything distinct and beautiful. It’s a lesson in restraint that makes the final plate look as good as it tastes.

Mary Berry Salmon with avocado Recipe Ingredients

• For the Salad:
• 2 ripe avocados, peeled and sliced
• Juice of 1 lemon (to prevent browning)
• 200g hot-smoked salmon flakes
• 60g lamb’s lettuce (or baby spinach)
• 4 jarred chargrilled artichoke hearts, halved
• 25g mixed seeds (sunflower and pumpkin), toasted
• Fresh dill sprigs, for garnish
• For the Dressing:
• 4 tbsp full-fat mayonnaise
• 100g crème fraîche
• 1 tbsp tomato purée
• 1 tbsp hot horseradish sauce
• 2 tsp lemon juice
• 2 tbsp fresh dill, finely chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Salmon with avocado Recipe

1. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, crème fraîche, tomato purée, horseradish sauce, lemon juice, and chopped dill. Season with salt and pepper to taste. The mixture should be pale pink and creamy.
2. Toast the Seeds: Place the mixed seeds in a dry frying pan over medium heat. Toast them for 2-3 minutes, shaking the pan often, until they are golden and starting to pop. Remove from the pan immediately to stop them burning.
3. Prep the Avocado: Slice the avocados and place them in a bowl. Pour over the juice of one lemon and gently toss to coat. This step is crucial to keep them vibrant green.
4. Assemble the Salad: On a large serving platter or individual plates, arrange a bed of lamb’s lettuce. Top with the chargrilled artichokes and the lemon-coated avocado slices.
5. Add the Salmon: Flake the hot-smoked salmon into chunky pieces over the salad. Try not to break it up too much; you want nice, substantial bites of fish.
6. Finish and Serve: Drizzle the creamy dressing generously over the salad. Scatter the toasted seeds on top for crunch and garnish with extra sprigs of fresh dill.

Recipe Tips

• Watch the salt: Hot-smoked salmon is naturally salty, so taste your dressing before adding extra salt. You often need less than you think.
• Avocado ripeness: Use avocados that yield slightly to gentle pressure but aren’t mushy. If they are too soft, they will disintegrate when you mix them with the lemon juice.
• The dressing consistency: If your crème fraîche is very thick, the dressing might be hard to drizzle. You can loosen it with a teaspoon of water or milk to get the perfect pouring consistency.
• Toast seeds fresh: Don’t skip toasting the seeds. The heat releases their natural oils and adds a nutty crunch that contrasts perfectly with the soft salmon and avocado.

What To Serve With Salmon and Avocado Salad

Since this dish is quite rich with healthy fats, I like to serve it with thin slices of toasted rye bread or sourdough to add some crunch and carb. A side of boiled new potatoes tossed in butter and parsley also works well if you want to turn this starter into a main course. For a lighter option, simple cucumber ribbons dressed in white wine vinegar mirror the freshness of the salad.

How To Store

This salad is best eaten immediately because the avocado will eventually brown despite the lemon juice. If you need to prep ahead, you can make the dressing and toast the seeds up to 2 days in advance, storing the dressing in the fridge. Assemble the fresh ingredients right before serving to keep everything crisp.

FAQs

Can I use cold-smoked salmon instead?
Yes, you can use regular cold-smoked salmon slices. It will have a silkier texture and stronger salty flavour, so you might want to reduce the horseradish slightly to let the fish shine.

Is this recipe gluten-free?
Yes, as long as you check the labels on your mayonnaise, horseradish sauce, and mustard to ensure no hidden gluten additives. The core ingredients are naturally gluten-free.

Can I substitute the lamb’s lettuce?
Absolutely. Baby spinach, watercress, or rocket (arugula) all work beautifully. Rocket adds a nice peppery kick that complements the creamy dressing well.

Nutrition

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 580mg
• Total Carbohydrate: 12g
• Protein: 22g