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Salmon tartare

Salmon tartare with capers, lime and anchovies

Appetizers

A Swedish tartare: raw salmon, finely chopped by hand, seasoned with capers, anchovies, olive oil, lime, Worcestershire sauce, and Tabasco, to be served o…

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Recipe from NERIUM, ShineB, Mr Shark and 1 other contributors, adapted by Recette de cuisine · · updated on

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The original Swedish recipe only lists the ingredients: the preparation is for a classic tartar. It can be served on toast or, mixed with sour cream, with a spinach soup.

Ingredients and directions

  • Prep time15 min
  • Cook time—
  • Resting30 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodmixture
  • Estimated cost$6.88 $1.72 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $5.21
  • $0.57
  • $0.53
  • $0.07
  • $0.03
  • $0.47

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Cut the salmon into small, bite-sized pieces. ≈ 8 min
  2. Finely chop the capers and anchovies. ≈ 8 min
  3. Combine the salmon with the capers, anchovies, oil, lime juice, Worcestershire sauce, and Tabasco. ≈ 4 min
  4. Let it rest in the refrigerator for 30 minutes.
  5. Serve on toast, or mix with a dollop of crème fraîche and serve with a spinach soup. ≈ 2 min

The bill

Salmon tartare with capers, lime and anchovies

  • 400 g of very fresh salmon, skinless$5.21
  • 2 tablespoons of capers$0.57
  • 3 tablespoons of olive oil$0.53
  • 2 tablespoons of lime juice$0.07
  • A few drops of Worcestershire sauce$0.03
  • A few drops of Tabasco sauce$0.47

Total$6.88

that's $1.72 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of very fresh salmon, skinless
  • 2 tablespoons of capers
  • 3 tablespoons of olive oil
  • 2 tablespoons of lime juice
  • A few drops of Worcestershire sauce
  • A few drops of Tabasco sauce
  • 2 anchovy fillets
  • whipping cream (optional)

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