Remove the pistachios from their shells and chop them coarsely. Mix honey, mustard, orange juice and zest, season with pepper. Wash the dill, shake dry, pluck off the pennants and chop finely, except for a little garnish.
Cut the salmon into fine cubes. Cut avocado in half, remove core. Remove the flesh from the skin, dice finely and mix with lime juice. Mix salmon, avocado, pistachios, chopped dill and orange-honey-mustard sauce, season with pepper and a little salt.
Salmon tartare quartered. Place a dessert ring (approx. 8 cm Ø) on a plate, fill with approx. 1/4 tartar, press lightly. Pull the ring up carefully. Also place 3 more tartar towers on plates, garnish with dill flags.