Pulled Vendace

• 1 can Kuusamon Kala smoked vendace
• 50 ml mayonnaise
• 1 onion, diced
• 2 tbsp mustard
• freshly ground black pepper
• 1 tbsp Sweet&Hot Chili Sauce
• fresh thyme, chopped finely
• crisp flatbread, for serving

Drain the oil from the fish can and pick one fish per portion for garnishing.

Place the rest of the fish in a bowl, add the other ingredients and mix with a fork. Taste and add seasoning, if desired.

Allow the flavours to set for 2h before service.

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