Portions: 04 Preparation time: 45 minutes

Salmon tartare with OLE! Capers in Vinegar


  • 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.