Greek : Κολιοσαλάτα Serves / Yields : 3 - 4 persons as an appetizer Season:Summer Print this recipe
INGREDIENTS
2 dry-salted chub mackerel fish
2 slices of soaked breadcrumb
1/4 tea cup water
1 spoon corn flour
Oil
Vinegar
METHOD
Clean the fish to remove its salty taste. Remove head and bones and keep the clean white meat part of it. Put it in a mixer with the soaked breadcrumb and mix it. Boil the corn flour with the water and add it in the mixer. Add oil, as much as it is needed to double the portion of the mixture. Add some vinegar and mix well in order to make a pulp with a smooth texture (like the texture of the fish roe salad - taramosalata).
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