Slice the salmon as thin as you prefer. The thinner the slice the smokier the flavor will be.
Lay the slices on a rack, be sure they do not overlap.
Mix together the salt and sugar. Sprinkle the slices with the sugar and salt mixture.
After about an hour the salmon should be slightly tacky to the touch, this is called a pellicle.
In the meantime heat a pan to make silver dollar sized pancakes (bellini) to use as a vessel for the finished salmon canapé.
Once the salmon has finished remove it from the refrigerator and cover it with plastic wrap.
Lift the corner of the plastic wrap. Place the hickory chips in the smoking gun and use a lighter to light the chips until the smoking gun starts to produce smoke. Put the hose into the pan with the fish and fill it with a dense smoke.
Cover the pan and allow the fish to smoke for 2-3 minutes. This will give each slice a light smoky flavor. If you prefer a more intense smoky flavor allow it to smoke for up to 10 minutes or longer.
Place a piece of salmon on a bellini and garnish with sour cream and fennel fronds.