Soak the salmon in a salt brine for about 45 minutes (Brine= 1/2 cup sugar+ 1/2 cup salt+ 1 TBSP pickling spice + 4 cups cold water) place in a stove top smoker with 2 TBSP of alder wood chips and cook on high heat (gas heat preferred) for 20 minutes. Remove and let cool. Garnish with fresh dill and capers.