Ingredients with Measurements:
- 1 lb. fresh Lakerda
- 1 cup olives, pitted and chopped
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large glass or ceramic dish
- Plastic wrap
Step-by-step instructions:
1. Rinse the Lakerda under cold water and pat dry with paper towels.
2. Cut the Lakerda into thin slices and place them in a large glass or ceramic dish.
3. In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
4. Pour the marinade over the Lakerda slices, making sure they are fully coated.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
6. When ready to serve, remove the Lakerda from the marinade and place it on a serving platter.
7. Top the Lakerda with the chopped olives and any remaining marinade.
8. Serve chilled.
Time:
Preparation time: 15 minutes
Marinating time: 4 hours or overnight
Cooking time: None
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 28g
Carbohydrates: 7g
Protein: 13g
Sodium: 400mg
Sugar: 1g
Substitutions for ingredients:
- Fresh Lakerda can be substituted with canned or smoked Lakerda.
- Lemon juice can be substituted with lime juice or white wine vinegar.
- Olives can be substituted with capers or sun-dried tomatoes.
Variations:
- Add sliced red onions or cherry tomatoes to the marinade for extra flavor.
- Grill the Lakerda slices for a smoky flavor.
- Serve the marinated Lakerda with crusty bread or crackers.
Tips and tricks:
- Make sure the Lakerda is fully coated in the marinade to ensure maximum flavor.
- Use a glass or ceramic dish to prevent the marinade from reacting with metal.
- For a stronger garlic flavor, add more minced garlic to the marinade.
Storage instructions:
Store any leftover Lakerda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is best served cold and does not require reheating.
Presentation ideas:
Arrange the marinated Lakerda slices on a platter and top with the chopped olives. Garnish with fresh herbs such as parsley or dill.
Garnishes:
Fresh herbs such as parsley or dill can be used as a garnish.
Pairings:
- Serve the marinated Lakerda with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Pair with a Greek salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Crusty bread or crackers
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the Lakerda is too salty, rinse it under cold water before marinating.
- If the marinade is too acidic, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to refrigerate the marinated Lakerda at 40°F or below to prevent bacteria growth.
- Use a clean cutting board and knife when preparing the Lakerda to prevent cross-contamination.
Food history:
Lakerda is a traditional Turkish and Greek dish made from bonito fish that has been salted and dried. It is typically served as an appetizer or meze.
Flavor profiles:
The marinated Lakerda has a salty and tangy flavor from the lemon juice and olives. The garlic and oregano add a savory and herbaceous note.
Serving suggestions:
Serve the marinated Lakerda as an appetizer or meze with crusty bread or crackers. It can also be served as part of a larger spread with other Mediterranean dishes.
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Region: Turkish