Breakfast dishes
This recipe brings the salted-fish tradition of Armenian breakfasts to the table. Salted herring is soaked to reduce its saltiness, thinly sliced and served with fresh herbs and lavash. The trickiest part is carefully removing all the bones.
Soak the salted herring in cold water for 20 minutes, changing the water 2–3 times to reduce its saltiness.
Carefully remove all the bones and skin from the fish, then cut it into thin slices.
Arrange the slices on a plate with lavash, chopped scallions, parsley and lemon wedges. Drizzle with olive oil.
Run your fingers along the fish to locate the pin bones and remove them one by one; holding it up to the light can help you spot smaller bones. If you do not change the water several times, the fish will remain very salty. Allergens: contains wheat (gluten) and fish.
Ringa balığı bulamadığım için tuzlanmış uskumru kullandım, tavsiye edildiği gibi suda bekletme süresini biraz uzattım ve sonuç gayet dengeliydi; dilimleri biraz daha kalın kestim çünkü uskumru filetosu daha narin.
Tarifte 20 dakika değil tam 40 dakika bekletmem gerekti, yine de balık çok tuzlu kaldı; belki suyu üç değil dört kez değiştirmem gerekiyordu; bir dahaki sefere daha sık kontrol edeceğim.
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