Made some poached salmon in white wine last night for dinner and a thought struck me. Would it be possible to cold smoke the salmon for 90 minutes then poach it? I'm thinking it might be better to poach it in beer as the wine and the smoke might not play well together. And no, I'm not talking about curing it, that's why I said a 90 minute smoke. In cooler weather if the smoker stays below 70f or so I can't see a problem. Just wondering if anyone's done this and if the poaching will wash off all the smoke flavor.