members recipes

Serves 6 - 8

Ingredients
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 chopped fresh mint

Pinch of salt and caster sugar

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

• 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.