IRISH CURED TROUT

1 (4-pound) or 2 (2-pound)trout, boned, butterflied, head removed
4 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
6 tablespoons olive oil
1 tablespoon brown sugar

On day curing process is begun, wash fish; pat dry with paper towels. Place on large non-metallic platter.  Combine seasonings, salt, pepper and garlic powder; place in small shaker bottle.  On day 1 rub fish with 1/3 of salt mixture. Cover with plastic wrap; refrigerate.  On day 2 drain any liquid from platter; rub fish with 2 tablespoons oil. Cover; refrigerate overnight.  Rub fish with salt mixture on days 3 and 5 and with oil on days 4 and 6.  On day 6 also rub fish with sugar.  On day 7 hang fish in cool, dry, breezy place 24 hours. To serve, slice paper-thin against grain. Yield 10 to 12 appetizer servings.