Rinse the
salmon pieces under cool running water, thoroughly removing the
brine. On a smoker set to 150 F, smoke the fish roughly 1 1/2 to 2 hours, or until it reaches your desired firmness. During the last few minutes of cooking, you can
brush on some melted apricot jam and/or
honey. Serve as an appetizer with cold beer and a chilled glass of chardonnay, or over crackers with some cream cheese and fresh chopped chives. Bon appetit!