Salmon tartare with beetroot, orange and pear

PT30M

First published in 2021
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Ingredients

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1

Dice the salmon and beetroot into 1cm cubes and place in a mixing bowl. Peel the pear, dice it into 1cm cubes and add that too

2

Add the shallot and about a quarter of the chives, reserving the rest for garnishing the top

3

Mix in the créme fraîche, orange zest and lemon zest, until everything is well combined. Season to taste with lemon juice, salt and pepper

4

Use a metal ring to plate up neat piles of the tartare and sprinkle a layer of chives over the top. Serve with buttered toast or on its own for a lighter starter

First published in 2021
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