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This recipe was uploaded by Alaska Seafood
• Halve the pomegranate and 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 2 tbsp of Greek-style natural yogurt.