Smoked Fish Salad (Tsirosalata)

Ingredients

1 largesmoked mackerel (about 350 g)
2 tbsps mature red wine vinegar
1 tbsp capers, drained
1 tbsp extra virgin olive oil
Crushed black peppercorns to taste
2 tbsps Snipped fresh dill or chervil or 1 tbsp chopped flat-leaf parsleyNicoise olives, drained

STEP 1
Hold mackerel by its tail above an open flame until skin blisters and breaks.
STEP 2
Peel off skin and discard head and tail.
STEP 3
With a thin bladed knife make a slit along underside of fish. Open like a book and with your palm press firmly to flatten it.
STEP 4
Discard backbone and skeleton.
STEP 5
Place fillets in a bowl. Add 1 1/2 tbsps of vinegar. Cover with cold water. Set aside for 10 mins.
STEP 6
Remove fillets, discarding the liquid. Thoroughly dry with paper towels then cut into thin strips or bite-sized pieces
STEP 7
Plate up with rest of ingredients.