Carrying the salted-fish tradition of Armenian breakfast tables, this dish soaks salted herring in water to reduce the salt, then slices it thinly and serves it with fresh herbs and lavash. Carefully picking out the bones is the part of the recipe that demands real skill.
Soak the salted herring in cold water for 20 minutes, changing the water 2-3 times; this reduces the excess salt.
Carefully debone the fish and remove the skin, then cut it into thin slices.
Arrange the slices on a plate with the lavash, chopped spring onion, parsley and lemon slices, then drizzle with olive oil.
While deboning, feel for the bone tips with your fingers and remove them one by one; holding the fillet up to the light makes the small bones easier to spot. If you don't change the water a few times, the fish stays too salty. Allergens: contains fish.
If you cannot find herring, salted mackerel gives a similar result; since its salt content can be a little higher, extend the soaking time.
Admin DadaGastro · verified in test kitchenRinga 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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