Salmon tartare with beetroot, orange and pear
This delicious salmon, beetroot and pear tartare makes an excellent Christmas Day starter, as it can be prepared in advance and is fuss-free to plate up on the day. Ensure you buy the best quality fish you can to make the dish really sing.
Ingredients
Metric
Imperial
- 400g of salmon fillet, as fresh as possible, pin-boned and skinned
- 150g of cooked beetroot, peeled
- 1 pear
- 1/2 banana shallot, finely diced
- 1 bunch of chives, very finely sliced
- 80g of créme fraiche
- 1/2 orange, zested
- 1 lemon, zested and juiced
- sea salt
- freshly ground black pepper
Equipment
- 8cm metal rings
Method
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
- 400g of salmon fillet, as fresh as possible, pin-boned and skinned
- 150g of cooked beetroot, peeled
- 1 pear
Add the shallot and about a quarter of the chives, reserving the rest for garnishing the top
- 1/2 banana shallot, finely diced
- 1/4 bunch of chives, very finely sliced
Mix in the créme fraîche, orange zest and lemon zest, until everything is well combined. Season to taste with lemon juice, salt and pepper
- 80g of créme fraiche
- 1/2 orange, zested
- 1 lemon, zested and juiced
- sea salt
- freshly ground black pepper
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
- 3/4 bunch of chives, very finely sliced
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