Shells with salmon are an easy and quick appetizer idea, perfect for enhancing Christmas menus or any occasion when you want to serve a refined yet simple fish dish. A recipe with a delicate flavor and a scenic appearance that will win over your guests.
The scallop shells become small treasure chests to fill with salmon cubes, a sprinkle of crushed pistachios, and a touch of lemon, adding freshness and aroma. You can choose to use fresh salmon or hot-smoked salmon for a more intense and aromatic flavor.
I often prepare them during the holidays: they are beautiful to present and always a crowd-pleaser. In just a few minutes, you’ll serve an elegant, colorful, and irresistible appetizer.
Try shells with salmon, pistachios, and lemon… and let yourself be conquered by their refined taste!
Here are other quick ideas for your seafood menus:
- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 64.01 (Kcal)
- Carbohydrates 1.98 (g) of which sugars 0.69 (g)
- Proteins 6.28 (g)
- Fat 3.71 (g) of which saturated 0.62 (g)of which unsaturated 2.85 (g)
- Fibers 0.69 (g)
- Sodium 440.71 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.2 oz smoked salmon (cooked, or 5.3 oz fresh salmon)
- 1/4 cup pistachios
- 1 lemon (untreated)
- thyme
- extra virgin olive oil
- salt
- pepper
Tools
- 6 Scallop Shells
- Cutting Board
- Pan
Preparation
If you use fresh salmon, clean it by removing the skin and bones, and cut it into cubes.
Sauté it in a pan over high heat, with a little oil, salt, and pepper, for 5-6 minutes.
If you use a hot-smoked salmon fillet, just remove the skin and cut it into pieces.
Chop the pistachios into crumbs, using a knife or a mixer for speed.
Wash the lemon and slice it thinly, or grate its zest.
Now take your shells and distribute 4-6 salmon cubes on each. Sprinkle with pistachios, add the lemon, and garnish with a few thyme leaves. Optionally, drizzle with a little extra virgin olive oil.
The shells with salmon are ready, serve them at room temperature or slightly warm, as a tasty appetizer.
Tips and Notes
If you want to get ahead, you can cook the salmon in advance and store it in the refrigerator to then arrange it in the shells as needed.
You can add other herbs, like chives, dill, parsley, or basil.
FAQ (Questions and Answers)
Can I use raw smoked salmon?
Sure, however, I recommend buying the fillet, not the classic slices, to better fill the shells.
Can I gratinate the shells in the oven?
Of course, but you will need to use fresh salmon: just cut it into cubes, place it in the shells, and sprinkle with some breadcrumbs before baking.
