Salads
Served at tavern tables along the Aegean coast, this salad is made by marinating thinly sliced mackerel fillets in vinegar and combining them with red onion and dill. Served cold, it is a light, tangy starter.
Salt the mackerel fillets and rub them with vinegar.
Let the fillets marinate for 10 minutes; the vinegar firms the fish slightly.
Thinly slice the marinated fillets and mix them with the red onion, olive oil, lemon juice, and dill.
Serve the salad immediately, with extra dill on top if desired.
Drain off excess vinegar when marinating the mackerel, or the salad may taste too sour. Use fresh fish; marinating changes the texture of raw fish but does not fully cook it.
Marine süresini on dakika yerine yarım saate çıkardım, balığın dokusu beklediğimden fazla sıkılaştı ve lastik gibi oldu. Tarifteki süreye sadık kalmalıymışım, bir dahaki sefere dikkat edeceğim.
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