Created by chef and food writer Ravinder Bhogal, these Indian-inspired, vibrant smoked salmon canapés are easy to make and seriously tasty. Why not whip up a batch for your Christmas party – they take just 10 minutes to prepare!
To make the dressing, stir together all the ingredients in a small bowl.
Lay the chopped salmon over a serving dish. Mix together the mango, cucumber, peanuts, onion and tomato and a little chopped coriander in a bowl and add enough dressing to bind them loosely together. Spoon over the salmon, then top with the pomegranate seeds, mamra (if using) and the remaining chopped coriander. Drizzle with more dressing, and serve on top of the mini poppadoms, if liked.
Tip: To seed the pomegranate, fill a large bowl with cold water. Slice off the top and the bottom of the pomegranate. Score into quarters with a sharp knife. Pull apart and submerge into the water to release the seeds gently. The white pith will float to the top while the seeds will sink. Discard the pith and drain the seeds.
See more Christmas party food ideas
This recipe comes from chef and food writer Ravinder Bhogal and is part of our Christmas video series. We've asked some of our favourite chefs and foodies to share their recipes for creating the perfect festive food – from the ultimate southern fried turkey to sensational Boxing Day buffet recipes. Watch the full video here.