- 300 g of smoked salmon,
- 1/3 of a jar of OLE! Capers in Vinegar
- 4 pickles (peeled),
- 1 onion or 3 chopped shallots,
- ½ of a lemon,
- freshly ground pepper,
- 1 tablespoon of horseradish,
- olive oil (about 3 tablespoons).
Chop the pickles and onions into small pieces.
Chop the salmon with a sharp knife or food processor. Squeeze some lemon juice inside, add a spoon of OLE! Capers and the chopped onions. Season with pepper, add horseradish and olive oil. Mix, but not too much. Use a round form (a cooking ring) to arrange some of the pickles and the salmon mass on the plate and sprinkle with OLE Capers! You can add a few drops of olive oil and some fresh pepper before serving.