If you have a smoker, all good. If not, make one!
You will need a small side or half side of salmon, skin on.
Make about 1 litre of brine – see my Boat-Angling site for the instructions and recipe.
Brine the salmon for 30 minutes.
Pat dry and fan-dry in a cold oven for an hour, or leave in a cool airy place until a pellicle forms – the flesh surface will harden.
Hot smoke for 30 minutes over a high heat. If you have a very thick piece or the heat isn’t high enough you can give it 40 minutes.
Cool and serve.
You can make an awesome salmon pate in the same way as smoked makerel pate.