Smoked salmon spread turned up a notch

RRP

Last night I was smoking an 8 oz piece of salmon to fix a cheese spread (see recipe below) to take to the office Friday. In the past I have just used smoked salmon with no rub. I recalled though using some left over salmon once and it added a new twang. Sooooooooo, I made a paste generally following Gretl's bourbon glaze but instead substituted a few things.
Basically it was:
1 T of Kentucky bourbon
1 T of light brown sugar
1 1/2 T of Dusseldorf mustard
1 t of dill weed
several grinds fresh pepper[p]After mixing well I spread that on the salmon and let it sit for 1 hour
Cooked at 350 on a water soaked adler board. Took an hour 10min to reach 150 internal which was a nice flaky stage. Man was that good! I just hope I haven't sampled too much of it to mess up the spread I have to make yet!
[ul][li]salmon spread[/ul]

Gfw

RRP, I just happen to be available on Friday -- what's the time/address of the party?

RRP

Gfw,
tonight I "assembled" the rest of the recipe and that is will be a kick *ss spread without the normally strong fish smell nor taste.