Proving just how many of you are talented foodies, our inboxes were flooded when we asked you to send in your original recipes. We then got the lucky job of whittling your creations down to three winners. Katie Camp, a tax lawyer (far right) wowed us with this cook-free starter.

Preparation time

20 minutes plus 1 hour chilling

Ingredients (serves 4)

• 500g sashimi-grade salmon (any good supermarket fish counter should sell it), skin removed
• Finely grated zest of 4 limes
• 1 lime for garnishing
• 5 tsps soy sauce
• 3 tsps sesame oil
• 2 tsps black sesame seeds
• 1 tsp cayenne pepper
• 3 tbsps finely chopped coriander leaves
• 1 large ripe avocado
• 4s tbsp mayonnaise
• 11/2 tsp wasabi paste (or to taste)
• Loaf of sourdough bread

Method

Step 1: Chop the salmon into small cubes (around 1cm), being careful to trim away any of the purplishgrey flesh that is sometimes found under the skin. Place in a large mixing bowl.

Step 2: Add the lime zest, soy sauce, sesame oil, sesame seeds, cayenne pepper and coriander. Stir well. Chop the avocado into 1cm cubes and stir into the salmon. Leave the mixture covered in the fridge for around an hour or until ready to serve.

Step 3: Mix the mayonnaise little by little into the wasabi paste, stirring well so that there are no lumps, and leave this in the fridge too.

Step 4: Thinly cut the sourdough bread into eight slices. When you are ready to serve, toast the thin slices of bread either in a toaster or under the grill, being careful not to burn them. While the bread is toasting, scoop a quarter of the salmon and avocado mixture into a ramekin and turn out onto a plate – the sesame oil should prevent it sticking to the sides. Repeat for the other three plates, add a dollop of the wasabi mayonnaise to the side of each and finish with a couple of sourdough bread toasts. Alternatively, serve the salmon in Chinese soup spoons for more of a canapé effect.