Curing the salmon:
1 filet of salmon (I prefer wild caught)
1 cup brown sugar
1/2 cup kosher salt
1 bunch fresh dill
1 Tbsp fresh cracked pepper
Mix the seasonings and place in a long dish
Place the salmon meat side down on the seasoning
Cover the salmon with clear wrap
Place a dish over the clear wrap and add some weight to the dish
Place in the refrigerator for three days
Smoking the Salmon:
Remove the seasoning and rinse the salmon well
Store in the refrigerator uncovered for 6 hours or overnight to dry
Cold smoke the salmon for 1-2 hours
I use an Amaze-n-tube with apple pellets
The spread:
Filet the salmon (discard skin) and chop
Add:
2 Tbsp fine chopped red onion
2 hard boiled eggs chopped
2 Tbsp capers
8 oz softened cream cheese
Cracked black pepper to taste
Can also skip the salmon prep, buy some smoked salmon and adjust the quantities to your taste but that is cheating
Great as an “apeteaser” but don’t tell Boudreaux and Marie I made this. I’m concerned for their safety because they turn in my driveway on two wheels when they hear I made it.
"apeteaser" my foot - - - - THAT'S Lunch rat-cher 
