Lakerda

Turkish preparation of salt-cured bonito or tuna, dried then cut into thin strips and dressed with olive oil and lemon. It is a traditional meze, especially on the shores of the Black Sea and the Sea of Marmara.

20 min
4 servings
Medium
Pricier
🇹🇷 Türkiye

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Instructions

Rinse the fish, pat it dry and place it in a dish with the coarse salt and sugar, covering it on all sides.
Cover and refrigerate for 24 hours, turning the fillet once.
Rinse the fish under cold water to remove the salt, then pat it thoroughly dry.
Leave it to air-dry in the fridge on a rack for 4 hours, until the surface is slightly dry.
Cut it into thin diagonal strips.
Arrange the strips on a plate with the sliced onion, drizzle with olive oil and lemon juice, add pepper, and serve with bread.