Ingredients

One large smoked fish as many mackerel can be smoked trout. One onion, a couple of tablespoons of mayonnaise, pepper and salt.

Preparation of the fish

Peel the mackerel from the skin, remove the skeleton and large bones, then crush and crush the fish flesh very precisely in search of small bones. It is not pleasant for a bone to remain in the paste and get stuck in the throat while eating.

Onion

Peel the onion and dice it into small cubes

Preparation of the paste

Put the shredded fish, chopped onion into a bowl, add mayonnaise, depending on whether the paste is to be thicker or thinner. Season with salt and pepper and mix. Finished.

The paste can be stored in a container in the refrigerator for 2-3 days.

Way of giving

We serve it with fresh bread. It can be fresh bread or a roll. Suitable as a snack when drinking beer 🍻

Bon apetit