LOX                                    Servings:

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).

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