(Serves 4 to 6)

For this recipe decide if you prefer oriental flavours or Indian; don’t try to mix the two

500 g salmon fillet, skin and pin bones removed
2 shallots, peeled and finely chopped
1 level teaspoon fresh ginger, peeled and grated
1 tbsp medium curry paste such as korma or 1 tablespoon soy sauce
2 tbsps sunflower or groundnut oil
Fresh lime juice or pineapple juice
Gozo sea salt
2 or 3 ripe avocadoes

Dice then finely chop the salmon. Chopping by hand produces a better texture for this recipe than processing.

Mix shallots, ginger and curry paste or soy with the fish. Add lime juice to taste and a little salt; if using soy sauce, you probably will not need any.

Place baking rings to one side of each serving plate, fill the centre with the seasoned salmon and pack it well down. Carefully remove the metal rings. Alongside the salmon, place a half avocado, skinned and sliced.

If you wish, garland the fish with some fresh coriander. Serve with toast, toasted tort-illas or fresh chapattis cut into wedges.

If for a picnic, instead of sliced avocado, I recommend making a roughly crushed guacamole, with plenty of lime or lemon juice to keep the avocado green, as well as coriander, spring onions and chilli.

Cook’s note: Salmon prepared like this makes a good topping for canapés.