Pickled Fennel and Smoked Mackerel Salad

Even though its a little early in the season for fennel and a tad late for smoked fish (seasonally anyway), this dish reminds me of spring.  Perhaps I like this salad BECAUSE the ingredients straddle the season so well...maybe its due to my undying love of smoked meats.  Either way, I'm sure you will find this to be a nice first course or perhaps a perfect light lunch.

• 2 cups rice wine vinegar
• 4T sugar
• 2T salt
• 3T pickling spice
• 3 bulbs of fresh fennel, shaved on a slicer or sharp mandolin...the thinner the better
• 1/2 cup chopped parsley
• 1 1/2 lb of smoked mackerel, I like Ducktrap brand.  Peppered is my favorite.

Combine the rice vinegar, sugar, salt and pickling spice in a small pot.  Bring to just a boil.  Strain the hot liquid over the shaved fennel, toss to combine and then cool to room temperature.  Drain any excess liquid from the now pickled fennel and toss with the parsley.  Chill.
With your fingers gently flake the smoked mackerel onto a plate.  The exact size of the flakes of the fish is really up to you but I like large pieces for both mouth texture and presentation purposes.  
Place a tight pile of the pickled fennel onto the center of the plate.  Scatter about 3 oz of the fennel throughout the plate.  Drizzle with some extra virgin olive oil if you have it.