Salmon Tartare with Pistachios and Lemon

5 from 1 vote

Salmon Tartare with Pistachios and Lemon

Rich and silky salmon gets some textural and visual contrast from chopped pistachios. Lemon adds some acid to cut the richness and chives add an herbal note. Argan oil is a nutty flavored oil that pairs well with the nuts and lemon but olive oil is a delicious version as well. This recipe is barely adapted from Food and Wine.

Course Appetizer

Cuisine American

Keyword appetizer, dairy-free, easy, egg-free, fast, lemon, nightshade-free, no-cook, pistachio, salmon, seafood

Prep Time 10

Total Time 10

Servings

Calories 181kcal

Author Jenny Ross

Ingredients

4 ounces skinless salmon fillet sushi grade, finely chopped
3 tablespoons pistachios finely chopped
1/2 tablespoon culinary organ oil or extra-virgin olive oil
1 tablespoon fresh chives minced
1 tablespoon shallot minced
2 teaspoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon black pepper fresh ground

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Instructions

Stir everything together and serve immediately.

Notes

Protein:Energy Ratio: 1

Nutrition