A classic Istanbul meze of salt-cured bonito, thinly sliced and served with red onion and olive oil. A high-protein cold starter that belongs on every meze table.
Ingredients
Instructions
- 1
Pull any pin bones from the bonito fillets with tweezers, rinse off blood traces under cold water and pat completely dry with paper towels.
- 2
Sprinkle part of the salt over the base of a glass or ceramic dish, lay in the fillets and cover every side with the remaining salt.
- 3
Cover with cling film, set a light weight on top and cure in the fridge for 2-3 days, pouring off the liquid that collects each day.
- 4
Rinse the excess salt off the fillets quickly under cold water and pat dry; peel off the skin and cut into 0.5 cm slices with a sharp knife.
- 5
Slice the red onion into thin rings.
- 6
Arrange the slices on a serving plate, scatter the onion rings over, drizzle with the olive oil and sprinkle with black pepper; rest for 10 minutes and serve cold.
Nutrition
Per serving
| Calories | 170 kcal |
|---|---|
| Protein | 19 g |
| Carbs | 1 g |
| Fat | 9 g |
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