Served as appetizer. Non-vegetarian dish.

1 1/2 lbs Salmon Fillets

2 Tablespoons Kosher Salt

1/4 cup brown Sugar

1/2 teaspoon Chili Flakes

1/2 teaspoon Five Spice Powder

1/2 cup peeled thinly sliced Gingerroot

Place the salmon on a baking sheet. In a small bowl, combine salt, sugar, chile flakes, and five spice powder. Mix well. Spread the gingerroot over top and bottom of the salmon. Cover salmon with spice mixture on both sides. Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch. To serve, slice the salmon as thinly as you can with a very sharp knife(removing the slices of ginger).Serve cold with French bread and creme fraiche mixed with wasabi paste.

Preparation time: 10 minutes

Cooking time: 3 days

Serves: 6

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