Fiery, Hungarian Salmon Tartare

5 from 7 votes
Total Time 15 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 199 kcal


  • 750 g Smoked salmon
  • 2 tsp Chopped capers
  • 1 Lemon, ecological
  • 1 tbsp Sweet paprika powder
  • 1 pinch Hot paprika powder
  • 1 tbsp Smoked paprika powder
  • 2 Anchovies fillet
  • Salt
  • Pepper

Herbal mixture

  • 4 Fresh shallot
  • 2 Peeled garlic clove
  • 50 g Paprika, grilled and pickled
  • 2 Tomatoes dried in oil
  • 2 Dried chilli
  • 2 Pickles
  • Fresh dill
  • Parsley crispy fresh
  • Chives fresh



  • Our traditional New Year's Eve snack.

Herbal mixture

  • 1) The herb mixture: First, the shallots, the garlic, the pickles, the herbs, the chilli and the pickled tomatoes, including the peppers, are chopped up in a blender with a little oil (possibly from the pickled peppers) and mixed.

The tartare

  • 2) Put the salmon and anchovies in a bowl and roughly chop with your fingers.
  • 3) Add capers, herb mixture, a little lemon zest, salt + pepper and the paprika powder (also ensures a nice color of the tartar) to the salmon. Mix the whole thing well with your fingers, this will also crush the salmon further and the tartare a little finer.
  • 4) Let rest. I recommend at least 24 hours so that the whole mixture can really flow through - ideally put it in the fridge, wrapped in kitchen foil.
  • 5) Add some fresh lemon juice. Attention: the acid only at the end, otherwise the salmon will start to cook if it stands too long and is exposed to the acid.


  • *** Tip: Best served on a dark roll (cobbler loaf) with fresh onions and watercress. A little Krennobers refines the taste. The specified amount is sufficient for 10-15 people as a snack or snack on bread


Serving: 100gCalories: 199kcalCarbohydrates: 2.2gProtein: 20.4gFat: 12.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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