Delicious. Worth the trouble.Before you get too excited and think this is the translucent, sinewy, lox-style salmon, you should know this is "smoked" fish - a meaty, smoky, succulent, magenta wonder that is unlike lox but is not regular baked fish either. It's more like the Jewish style carp and whitefish (which, by the way, would probably work very well with this recipe). Before you click off in disappointment, be advised that this is an outstanding delicacy. It makes a wonderful appetizer. You can use hickory or maple chips for this recipe.