Salmon Tartare with Pistachios and Lemon

5.0
(2)
2 Reviews

Spoon salmon is the meat that’s scraped from the carcass of a freshly butchered fish. It would normally go to waste, but its rich flavor and silky texture make it perfect for this lemony, pistachio-studded tartare.

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Salmon Tartare with Pistachios and Lemon Recipe
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford
Total Time:
15 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 3/4 cups scraped salmon scraps (about 4 ounces) or 4 ounces skinless salmon fillet, finely chopped

  • 2 tablespoons finely chopped pistachios

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon minced fresh chives

  • 1 tablespoon minced shallot

  • 1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • Toasted baguette slices, for serving

Directions

  1. Stir together salmon, pistachios, oil, chives, shallot, lemon zest and juice, salt, and pepper in a bowl. Serve immediately with toasted baguette slices.

Suggested Pairing

Bright, lemon-scented Alvarinho.

Originally appeared: May 2020

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