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Pear and salmon tartare

Name: Pear and salmon tartare
Yield: 4
Ingredients: ¾ cup Balsamic vinegar; ¼ cup Orange juice; 2 tsp Brown sugar; 200 g Boneless salmon fillets, skinned and finely diced (Main); 2 tsp Chillies, diced; 1 cup Pear, peeled and diced (Main); 1 Tbsp Lemon juice; 1 Tbsp Fresh mint, chopped; 1 Tbsp Extra virgin olive oil; 1 serving Chopped mint, or whole chives, to garnish

for 4 people

Jan Bilton

Food writer and cookbook author.

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An easy and innovative starter.

¾ cup	Balsamic vinegar
¼ cup	Orange juice
2 tsp	Brown sugar

200 g	Boneless salmon fillets, skinned and finely diced (Main)
2 tsp	Chillies, diced
1 cup	Pear, peeled and diced (Main)
1 Tbsp	Lemon juice
1 Tbsp	Fresh mint, chopped
1 Tbsp	Extra virgin olive oil
1 serving	Chopped mint, or whole chives, to garnish

Combine the vinegar, orange juice and brown sugar in a small saucepan. Simmer until reduced by about two-thirds. It will be quite syrupy and will thicken as it cools.
Combine the ingredients for the tartare. Mould into small rings or biscuit cutters and turn out onto serving plates.
Drizzle with the syrup and garnish with mint or chives.