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In a medium sauce pan, combine 1-1/2 quarts water, salt, brown sugar, juniper berries, bay leaves and pepper.
Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep 15 minutes.
Pour mixture over 1-1/2 quarts ice water to cool. Once cool to the touch, pour mixture over salmon, cover and refrigerate for 2 hours. Remove fish from brine and discard brine.
Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets better.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave the temperature setting on Smoke and allow to preheat 10 minutes.
Place the fillets directly on the grill grate and smoke for 2-1/2 to 3 hours or until fish begins to flake.
While the salmon is smoking, in a small bowl combine cream cheese, sour cream, herbs, lemon juice and salt and pepper.
Add 1 pound of the flaked, smoked salmon and stir to combine until salmon breaks apart into very small pieces.
Serve with crackers or your choice of vegetables to dip. Enjoy!
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