From the “but what else are we spreading on the bread” category, this recipe is as complicated as the others. I mean, it’s not. Complicated.
Ingredients
- A cup of red lentils
- A small smoked fish, I used mackerel
- A small red onion
- A few sprigs of parsley
Method of preparation
Soak the lentils for a few hours, from evening to morning or from morning to evening, it depends on the time of day when you prepare them. Boil very little, 5-10 minutes. Drain the juice, keeping a little of it in a mug. Boning and shredding the fish takes the longest, so if you can get someone to help you with that part, well done! I never succeeded. After the lentils have cooled down a bit, put them in the blender together with the olive oil, salt, pepper, turmeric and possibly the parsley, if you’re too lazy to cut it by hand. If the composition is too thick, add more of the lentil juice from the cup. When you reach the desired consistency, take it out of the blender, add the chopped fish and onions and that’s it, that’s the whole philosophy.
