Candied salmon dip, broiled

Peel the hot smoked salmon off the skin and crumble it into a bowl in fairly big pieces, checking for bones.

For the syrup, combine brown sugar, a little maple syrup, a tablespoon of ketchup, a couple tablespoons of vinegar, a generous squeeze of 'Shiratsa' (as transcribed) and plenty of cayenne.

Heat on medium until simmering; stir, and boil a couple of minutes until reduced and slightly thickened; turn off and cool a few minutes.

Mix room-temperature cream cheese with chopped dill, chopped capers, sliced green onions and the zest of one lemon with a spatula.

Spread the cream cheese mixture evenly in a shallow baking dish.

Pour the syrup over the salmon and mix thoroughly, breaking it into small pieces but not a paste; spread gently over the cream cheese with the tip of a spoon.

Press plastic wrap gently over the surface to smooth it so small pointy pieces do not burn; refrigerate under the wrap if making ahead.

Remove the wrap and broil on high, seven or eight inches below the heat, a few minutes until browned, caramelized and starting to char in spots.

Let it cool to room temperature or chill; top with sliced green onions and serve with crackers.