Palamut ezmesi is an Aegean coastal fish spread made by poaching bonito, picking the flesh off the bones and mashing it with olive oil and lemon. Picking out every last bone takes a bit of time, but the result is a smooth, spreadable texture. Since it freezes well, it can also be made ahead and packed into a lunchbox.
Poach the bonito in plenty of salted water until the flesh flakes easily, then remove it from the water and let it cool.
Remove the skin from the cooled bonito and pick out every bone with your fingers, transferring the clean flesh into a bowl.
Mash the picked fish flesh together with the grated onion, lemon juice, olive oil and salt using a fork until smooth.
Transfer the pâté to a serving dish, scatter over the chopped parsley and serve chilled.
Check every piece carefully with your fingers while picking out the bones; a thin bone that's missed can cause a problem when serving. Allergens: contains fish.
Adding a teaspoon of capers gives it the sharp note typical of Aegean meze; rinse the capers first to cut down their saltiness.
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