Mix:
1/4 C Bourbon
1/4 C Maple Syrup
1 T. Dijon Mustard
1/8 C Pecans finely chopped or ground
Do this twice, set 1/2 of it aside
Marinade Salmon fillet in half of the mix for several hours to overnight.
Smoke Salmon @ 200 degrees for one hour
Place Salmon on serving dish, pour the rest of the mix over the Salmon, refrigerate.
Use fork to scrape Salmon off the skin and serve with crackers. I usually let people scrape their own. I've never had any to take home!
