Ingredients:
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
Instructions:
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.
