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Member recipe

Smoked Fish Salad (Tsirosalata)

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Cooking time

Prep: 10 minutes Cook: 10 minutes 10 mins marinating

Skill level



Serves 8

You can substitute tuna, sardines or anchovies.

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  • 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


  1. Hold mackerel by its tail above an open flame until skin blisters and breaks.

  2. Peel off skin and discard head and tail.

  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.

  4. Discard backbone and skeleton.

  5. Place fillets in a bowl. Add 1 1/2 tbsps of vinegar. Cover with cold water. Set aside for 10 mins.

  6. Remove fillets, discarding the liquid. Thoroughly dry with paper towels then cut into thin strips or bite-sized pieces

  7. Plate up with rest of ingredients.

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