This fish appetizer from the Aegean coast is made by removing the bones from cooked bonito and mashing the flesh with olive oil and lemon. Picking out each bone takes a little time, but the result is a smooth texture that spreads easily on bread. It can be frozen, making it convenient to prepare ahead and pack in a lunchbox.
Bring the bonito to a boil in plenty of salted water and cook until the flesh flakes easily. Remove from the water and leave until lukewarm.
Use your fingers to remove the skin and every bone from the warm bonito, placing the clean flesh in a bowl.
Mash the fish with the grated onion, lemon juice, olive oil and salt using a fork, until smooth.
Transfer the spread to a bowl and sprinkle with chopped parsley. Chill in the fridge and serve cold.
Check every piece carefully with your fingers as you remove the bones. A fine bone that goes unnoticed may cause problems when the fish is served. Allergens: contains fish.
Kılçıkları ayıklamak tarifte yazdığı gibi 20 dakika değil neredeyse 35 dakika sürdü ama sabırla yapınca hiç kılçık kalmadığından emin oldum, sonuç gerçekten pürüzsüz ve yumuşak çıktı.
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