Recipe for Tsirosalata – Greek Smoked Fish Meze
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In Greece, smoking is a common method for preserving fish such as anchovies, sardines, or mackerel. If you’re making this dish outside of Greece, look in Greek and other ethnic grocery stores for the authentic smoked. Otherwise, use other types of preserved fish that you can find locally.
- 12 ounces preserved, smoked fish – skin, head, tail, and bones removed
- 2 tablespoons red or white wine vinegar
- 2 tablespoons Greek olive oil
- 1 tablespoon capers
- Black pepper, to taste
- 2 tablespoons chopped fresh dill or parsley
- Greek olives, to garnish
Directions to Prepare Smoked Fish Appetizer:
Add the fish filets in a bowl and sprinkle with the wine vinegar. Let the fish sit on the counter for about ten minutes.
Remove the filets from the bowl after ten minutes and throw away the liquid. Blot the filets with a paper towel to remove most of liquid.
Chop the fish into bite size pieces and arrange on a platter. Sprinkle with olive oil, capers, black pepper, and the fresh dill or parsley. Arrange olives on the patter as well as a garnish.
This post was written by GreekBoston.com