Here's how to make the Smoked Salmon:
Mix 1/2 cup of Kosher salt with 1/2 cup of brown sugar and 1/2 cup of white sugar. Put a piece of aluminum foil about twice the size of the salmon on a cookie sheet and cover it with a piece of plastic wrap about the same size. Spread some of the salt and sugar mixture on the plastic and place the salmon filet (preferably wild) on top. Spread the balance of the salt mixture on top and seal the whole thing in a package. Put this in your refrigerator with a few heavy books on it for at least 12 hours.
About an hour before you smoke the salmon, take it out of the refrigerator and carefully rinse it. Then set it on a rack to dry for a while (at least an hour). Fire up the smoker and put the salmon on a rack. Smoke it until it flakes easily and has a slightly smoky flavor, an hour or so.
While the salmon is smoking, boil some new red potatoes, steam some fresh green beans and hard boil a few eggs. Half the eggs.
A few minutes before serving, arrange it all on a platter with some black olives, red onion, capers, cream cheese & crackers and serve with a vinaigrette.