Serves 6


  • 2½ lb. / 1 kilo Nile perch, flounder, sole, or baccala (whiting), cleaned
  • ¾ cup mayonnaise
  • ¾ cup tomato sauce or 5 fresh tomatoes, pureed
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tablespoons sugar
  • 2 tablespoons (wine) vinegar
  • 1 tablespoons lemon juice
  • 1 small onion, diced


Place the fish in a large pot with water to cover. Bring the water to a boil and cook the fish for 25 minutes. Remove any bones from the fish and place the flesh in a food processor together with all other ingredients except the onion. Puree this until smooth. Remove the spread and place it in a plastic container. Mix in the diced onion. Refrigerate overnight before serving.


Serve as a scoop on top of lettuce, with cucumber and carrot rounds for garnish.