Food & Wine USA - (05)May 2020

52 MAY 2020

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Salmon Tartare with

Pistachios and Lemon

TOTAL 15 MIN; SERVES 4

Scraping salmon meat from the carcass of

a freshly butchered fish gives you spoon

meat, which has a rich flavor and silky tex-

ture, making it perfect for this lemony,

pistachio-studded tartare.

13 / 4 cups scraped salmon scraps (about

4 oz.) or 4 oz. skinless salmon fillet,

finely chopped

2 Tbsp. finely chopped pistachios

1 Tbsp. extra-virgin olive oil

1 Tbsp. minced fresh chives

1 Tbsp. minced shallot

1 tsp. lemon zest plus 2 tsp. fresh

lemon juice

1 / 2 tsp. kosher salt

1 / 4 tsp. black pepper

Toasted baguette slices, for serving

Stir together salmon, pistachios, oil,

chives, shallot, lemon zest and juice, salt,

and pepper in a bowl. Serve immediately

with toasted baguette slices.

WINE Bright, lemon-scented Alvarinho:

2018 Soalheiro

For food safety, start

with just-thawed frozen

wild fish, such as the

wild Alaskan salmon

used here. Serve within

4 hours of thawing.

FW_0520_Handbook.indd 52 FINAL 3/17/20 3:48 PM