This lively salsa makes a wonderful canapé. Serve it in separate spoons, or pile it into chicory leaves or tiny tartlets.
Serves 6-8

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Preparation time: 15 minutes

1 x 213g can red or pink wild Alaska salmon
1 pomegranate
1 ripe mango, peeled, pitted and finely chopped
¼ cucumber, deseeded and finely chopped
1 green chilli, deseeded and thinly sliced
Finely grated zest and juice of 1 lime
1 tbsp fresh mint, chopped
Pinch of salt and caster sugar

” Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks

” Halve the pomegranate, then scoop the seeds into a bowl. Add the mango, cucumber, chilli, lime zest and juice and mint. Season with a pinch of salt and sugar, then gently stir in the salmon chunks

” Serve in separate spoons, in chicory leaves or in tiny tartlets

Cook’s tip: For a milder version, leave out the chilli and mix in a couple of tablespoons of Greek-style natural yogurt.