The smoked salmon of Ireland are sweeter and more bland than the Scottish. With the luxury prices of imported Irish salmon, we don't have it very often. However, this Cured Trout is a substitute with a similar, though individual, flavor. The process takes 7 days but requires little work —just a few minutes of attention each day.
Day 1: Place fish skin side down on platter. Rub flesh with 1-1/2 teaspoons salt; cover lightly with waxed paper, plastic wrap or foil; refrigerate 24 hours. Day 2: Drain off any liquid. Wipe fish dry with paper towels. Rub flesh with 2 tablespoons oil. Refrigerate 24 hours. Repeat alternate processes for Days 3,4, 5 and 6. On Day 6, also rub brown sugar onto fish. Day 7: Hang fish in cool, dry, airy place 24 hours. To serve, cut in paper-thin slices against grain. Makes 12 appetizer servings.