Smoked salmon defrosted after two years in the freezer have white specks. Is it safe?

First rule concerning defrosted food is: Any doubts throw it out.

The salmon could have been frozen within a day or two of production or 2 weeks after it's sell by date.

The mushy texture could be a symptom of too long in the freezer or thawing and refreezing

The white specks could be mould,freezer burn,or chemicals within the flesh sweating and solidifying.You just don't know.

If the bacteria that causes food poisoning had a smell ,nobody would get poisoned.

The smoked salmon hasn't appealed to you for two years,why risk being ill when for a couple of pounds you can buy fresh smoke salmon.

If you freeze any again bear in mind that it starts to lose texture and flavour after 6 months in the freezer.

I have owned delicatessens for 25 years and once I have frozen smoked salmon I tend to use it only to make paté and within 2 months of freezing.

It's not mold. How could mold grow in a freezer? It's freezer burned. Quality is compromised, toss it.

Chuck it out.

Smoked oily fish does not ever freeze too well

no, probably mold or some really bad growth