Ingredients

• 2 dry-salted chub mackerel fish
• 2 slices of soaked breadcrumb
• 1/4 tea cup water
• 1 spoon corn flour
• Oil
• Vinegar

Instructions

• Clean the fish to remove its salty taste.
• Remove head and bones and keep the clean white meat part of it.
• Put it in a mixer with the soaked breadcrumb and mix it.
• Boil the corn flour with the water and add it in the mixer.
• Add oil, as much as it is needed to double the portion of the mixture.
• Add some vinegar and mix well in order to make a pulp with a smooth texture (like the texture of the fish roe salad - taramosalata).