Open Faced Pickled Mackerel And Apple Sandwiches Recipes

Steps:

• Remove any pin bones from the fish. Place fish in a dish or nonreactive pan with sides, and dust fish on both sides liberally with salt, about 1/3 cup, covering it completely. Refrigerate for 1 hour.
• Combine 1 cup of the vinegar with the kombu and sugar in a small saucepan and simmer until the sugar has dissolved. Remove from heat and let steep for 3 minutes. Add remaining vinegar.
• Remove fish from refrigerator, rinse off the salt with cold water and pat fish dry. Rinse dish and return fish to the dish. Discard kombu and pour vinegar mixture over fish so it is completely submerged, cover dish and refrigerate for 1 hour.
• Remove fish from vinegar mixture, pat dry, wrap in plastic wrap and refrigerate 12 hours or longer before slicing.
• To serve: Rinse rice thoroughly and drain. Place in a saucepan with 1 cup cold water. Bring to a boil, reduce heat, cover and cook about 15 minutes, until all the water is absorbed. Remove from heat and set aside 10 minutes, still covered. Uncover and allow to cool to room temperature.
• While rice is cooking, lightly toast sesame seeds in a small dry skillet. Fold sesame seeds and cucumber into cooked rice. Season to taste with salt.
• Place the rice in a mound on a serving dish or divide among 4 individual plates. Slice mackerel in half lengthwise, then cut each section into 8 pieces and arrange against the rice. Serve.

Steps:

• Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.
• In a small bowl, mix the fennel, onion, capers, lemon juice, oil, chives and some seasoning. Spoon over the fish toasts, with lemon wedges for squeezing over.

Steps:

• Trim any excess skin from fish and with tweezers remove any small bones. In a saucepan just large enough to hold fillets in one layer bring water and vinegar to a boil with sugar, salt, and pickling spices and simmer 1 minute. Add fish to pickling liquid and cover with a heatproof plate slightly smaller than diameter of pan, weighting plate with a can to prevent fish from curling. Cook fish at a bare simmer 4 minutes, or until just cooked through, and transfer fish and pickling liquid to a glass dish. Chill mixture in freezer 20 minutes.
• In a small bowl whisk together cream cheese and sour cream until smooth and whisk in chives and salt and pepper to taste. Lightly toast bread and core and slice apple thin.
• Spread toast with chive cream and arrange apple slices over cream. Drain mackerel and top each toast with half of fish. (Alternatively, chop apples and flake fish. Stir together apple, fish, and chive cream and spread on toasts.)
• Garnish open-faced sandwiches with chives.