This traditional Bodrum appetizer features sun-dried horse mackerel, flaked and tossed with arugula and olive oil. Its bold, salty flavor makes it a classic dish served with rakı, an anise-flavored liquor.
Gently pound the dried fish on a cutting board with a mallet or rolling pin to soften it. Remove the bones and pull the fish apart into thin flakes by hand.
Toss the arugula, tomato, and onion with the fish flakes.
Add the olive oil and lemon juice and toss gently. The dried fish is already salty, so do not add extra salt.
Serve at room temperature as an appetizer.
Dried horse mackerel can be stored at room temperature for months. Once prepared, keep the salad refrigerated for no more than 1 day; the arugula wilts quickly.
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