Perfect pistachio and cardamom salsa

This is a great side for any fish. In the original recipe Ottolenghi uses mackerel fillets, but I tried it with zander and salmon and it is fantastic. Simple, but includes a lot of cutting; perfect for a double pair of hands.

I suggest you double the ingredients, because your guests will be asking for more. Double cream is sometimes hard to find, so you can replace it with crème fraîche. Cream is infused with ginger juice and this gives it a special kick. Try it with slowly fried salmon or roasted trout.

Add your favourite side, so you won’t be hungry.


for the cream
- 25g of ginger (=roughly a tsp of juice; grated and then pressed through a sieve)
- 30g double cream or crème fraîche
- 30g sour cream

- 8-10 cardamom pods or ground cardamom (a bit less than 1/2 tsp)
- 15g coriander, finely chopped
- 10g basil leaves (I also used parsley instead)
- 25g toasted pistachios kernels (=roughly 50g of whole ones)
- 1 tsp of lime zest
- 1 tbsp of lime juice
- 1 green chilli, deeseded and finely chopped
- 20ml sunflower oil
- pinch of salt
Link to the full recipe
Yotam Ottolenghi, Simple: A Cookbook, p. 244