In a stand mixer – blitz the salmon to begin breaking it into chunks. Add the mascarpone cheese and gently combine so as not to over mix. Just before it is fully mixed in, add the lemon zest and chives. Stop mixing once the salmon has been broken into individual strings.
Plating
Use a portioning scoop or a pastry bag to fill each tart shell about ¾ of the way. Fill the rest of the way with pomegranate seeds. If desired, reserve some salmon flakes and chive spears to garnish.
