Salmon, Beetroot and Pear Tartare Recipe - Great British Chefs

Ingredients

• 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 crème fraiche
• 1/2 orange, zested
• 1 lemon, zested and juiced
• sea salt
• freshly ground black pepper