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Dave , Perfectly fresh salmon cured and smoked cold is delicious sliced very thinly and eaten with crackers of bread with crean cheese and capers. It is also very good cooked in quiche or cassaroles. I freeze it to kill any potential parasites.
I remember a few years ago reading on a forum that salmon slabs were frozen first.
When thawed out, it would accept the cure better due to the cells being ruptured.
Several Canadians said that, where they lived, this was the preferred method.
My two bobs worth.
Jan.