Salmon Tartare with Pistachios and Lemon


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.

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


  • 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


  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.

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