This is a very versatile recipe that makes for tasty leftovers, so it is advised for you to make extra. Unlike the cold smoked salmon used for lox on bagels with cream cheese, which has a sliceable, almost raw texture, this is a hot smoked fish that will have a firmer, flakier, more cooked texture.
- It is very common, although not critical, to use alder wood for smoking fish, because alder naturally imparts sweet overtones during the smoking process.
- You can substitute any other fish fillets in this recipe. The cooking time will vary depending on the type of fish.
This recipe—and other great ones—can be found in The Culinary Institute of America's cook book, Low & Slow: The Art and Technique of Braising, BBQ, and Slow Roasting.