2 1/2 lbs. salmon fillets
2 T. sugar
2 T. + 2 tsp. kosher salt
1 T. hickory smoked salt
Mix dry ingredients and rub over salmon. Put salmon in a double plastic
bag and seal. Refrigerate. Turn over once a day for five days. Remove and
dry with a paper towel. Slice.
Use for canapes, on bagels (with cream cheese), or chopped and blended
with cream cheese as a spread (it's so expensive that this stretches it).
