Lunch: Mackerel Escabeche, Sliced Sweet Capicola, Buttered Rye Crackers, and Celery Leaves

Ingredients

1/2 tablespoon kosher salt
1/4 cup neutral oil
1/4 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 garlic clove
1 bay leaf
1 stem fresh thyme
1/4 red onion, thinly sliced
1/4 cup whole blanched almonds
2 teaspoons smoked Spanish pimenton

Instructions

In a nonreactive stainless steel pot, combine all the marinade ingredients. Bring to a simmer, then turn off the heat and allow to steep for 1 hour.
Brush the fish on the skin side with a neutral oil, then mark the skin-side of the mackerel fillets on the hot side of the grill (or using a grill pan).
Place the fillets in a hotel pan, flesh side down, and cover with the warm marinade. Cover with plastic wrap and refrigerate for 1 day.
Drain mackerel filets, reserving the marinade liquid.
Spoon two tablespoons marinade liquid over the fish. Assemble your plate with the onion, almonds, buttered crackers, and ham. Season to taste with salt and black pepper.