Pear and salmon tartare

An easy and innovative starter.

Sauce

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

Tartare

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

Directions

1. 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.
2. Combine the ingredients for the tartare. Mould into small rings or biscuit cutters and turn out onto serving plates.
3. Drizzle with the syrup and garnish with mint or chives.

See more of Jan's apple and pear recipes

• Apple scones
• Apple, goat's cheese and herb pizza
• Baked pear and ginger cheesecake