Instructions: Twenty-four hours in advance stir together in a bowl salt, sugar, thyme, black pepper and red pepper flakes until well blended. Place salmon skin-side down in a baking dish and cover with 1/2 the salt mixture. Pour the grappa down the center of the fish. Add remaining salt mixture over fish and cover the entire dish with plastic wrap. Refrigerate for 24 hours.

Remove fish from refrigerator and rinse salmon under cold water to remove salt, then pat dry.

Remove seeds from the grapefruit. Chop roughly and place grapefruit pieces and skin into blender with 4 tablespoons of sugar, 2 tablespoons of salt and extra-virgin olive oil. Blend until smooth and set aside.

Using a sharp slicing knife, slice cured salmon on bias into 1-inch wide paper-thin slices and place like carpaccio among 4 plates. Place 1 teaspoon grapefruit mixture over each piece of toasted ficelle and place 3 on each plate. Serve immediately.

This recipe yields 4 servings.

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