Uskumru ezmeli kanepe is a light spread made by mashing grilled mackerel with yoghurt, garlic and lemon, then spreading it on slices of baguette. It makes a quick, satisfying starter for a crowded table.
Salt the mackerel and cook it in a preheated grill pan for a total of 20 minutes, turning until both sides are cooked through.
Flake the cooked mackerel off the bones into a bowl. Add the yoghurt, crushed garlic, lemon juice and olive oil, and mash with a fork until smooth.
Stir in the salt and black pepper, then chill the spread in the refrigerator for 10 minutes to let the flavours settle.
Slice the baguette thinly, spread the mackerel mixture on top, garnish with fresh dill and serve.
If you make the mackerel spread at least 30 minutes before serving, the flavours meld together better. Allergens: contains fish, milk and dairy, and wheat (gluten).
You can make the spread a day ahead and keep it refrigerated; spread it on the bread just before serving so it does not go soggy.
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