Pickled Arctic Char With Horseradish Cream & Lemon-Marinated

I haven't tried this one yet, but it looks really good. It's from Sara's Secrets on the food network. It's actually an open faced sandwich. Note: Since Arctic char is rather hard to find and expensive to get your hands on, I have substituted salmon for this recipe. This was posted for Zaar World Tour 05

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• Pickled Fish

• 6  ounces  boneless skinless salmon
•  kosher salt, as needed
• 4  tablespoons white wine vinegar
• 3  tablespoons sugar
•  chopped peeled fresh ginger

• Lemon-Marinated Cucumber Salad

• 1  English cucumber, cut into 2-inch sections
• 2  lemons, juice of
• 1  inch  section lemon peel
• 2  tablespoons sugar
• 2  tablespoons  chopped dill
•  sea salt

• Horseradish Cream

• 2  tablespoons  grated  fresh horseradish
• 2  tablespoons  whipped cream
• 1  tablespoon sour cream
•  salt & freshly ground black pepper

Directions

1. Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed.
2. To make the Arctic Char:
3. Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
4. To make the Lemon-Marinated Cucumber Salad:
5. Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
6. To make the Horseradish Cream:
7. In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
8. To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.