Rum-Cured & Smoked Wild Salmon

I like making this dish for large groups. It’s relatively fast and an easy way to serve many people. The recipe is for about 18 ounces (500 g) salmon, but feel free to multiply it when (like me) you are preparing a whole side of salmon. You will likely draw some oohs! and aahs! from your guests when you place an entire fish on the table. Begin preparations the evening before your big dinner party. It’s not much work, really, but the fish needs to cure overnight.