This recipe produces a hard smoked product that is moist and slightly sweet/smokey tasting. Some call it Kippered. This recipe has also been published and reviewed previously.

Cut the fish into narrow fillets, about 2" wide. Leave the skin on the underside

Brine:
1 part pickling salt. Morton's is a good quality, commonly available salt. Do not used iodized salt.
8 part apple cider (not juice). I prefer Woodring Cherry Apple Cider available at the Pike Place Market in Seattle. But any good quality cider will do.
8 parts water.
For a small batch: 1/2 cup salt. 4 cups cider and 4 cups water.

Brine for 6-18 hours. After brining, pat dry with plenty of paper towels and then place on a rack skin-side down to dry. I sometimes use a fan to speed the drying process and keep flies away.
When it dries the fish's natural oil will rise to the surface of the fish and give it a slightly glistening quality. Drying is an important step. Otherwise a yellowish pellicle will be exuded upon smoking. Next, and optionally, brush on honey. I like Mt. Rainier Fireweed Honey also available at the Pike Place Market. The coating should be as thin as possible yet fully cover all areas of exposed flesh.
Using a custom smoker or one of those stainless steel or aluminum versions (I think Totem and L'il Chief make them). Add apple chips to the chip container provided and pre-heat for at least an hour. Alder is a an alternative. I don't like hickory. Preheating is a very important step to control the temperature and avoid black soot spots that occur from well-seasoned smokers. Smoke for 2-6 hours. Less so for smaller pieces and when outside temperature is above 70 degrees. More so for thicker pieces and in the winter. For most conditions smoking is done in 3-3.5 hours. I do like it moist. If you prefer drier, then smoke longer. You can use this exact same recipe, using thin belly strips from salmon or steelhead and smoking for 12-24 hours to produce Salmon Jerky. Enjoy!