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EDITOR’S NOTE:

If you can’t find labneh, it’s simple to make your own by mixing 1kg of Greek yoghurt with a tablespoon of salt. Place it in a clean muslin, tie it up and and hang it over a bowl for 12 – 24 hours. Discard the liquid. It will then be ready to use. VP.

Take the two mackerel fillets, sprinkle with salt all over the flesh side, and leave to cure for 30 minutes. Wash them with water and pat dry.
Slice the mackerel diagonally into 3 equal sized pieces.
Soak the bulgur wheat in warm water for 30 minutes.
For the salad, finely slice the onion into half-moon shapes and season with sumac, slice the radishes on a mandolin or as finely as you can, and pick a few leaves off a bunch of parsley.
Mix the salad ingredients including the bulgur wheat and season with salt, olive oil and lots of lemon juice.
Spoon labneh (homemade or shop bought - either will do) onto your plate and place the sliced mackerel on top.
Serve the salad next to the mackerel.

64:T1089,

Cured mackerel salad with labneh