Smoked Fish Salad (Tsirosalata)

Method

• 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.