It is, as you probably know, much less time consuming and make hot smoked salmon than cold smoked salmon which is what I'm guessing was used for your mousse. Back when we had our house I used to cold smoke salmon. I'd cure it first then smoke it at a controlled temperature. I looked for the recipe I used but I can't find it. The wood I used was maple which I also used to smoke bacon. I think mesquite would be too strong for salmon.
Edited to add: Loved the James Herriot books. I have All Creatures Great and Small taped but haven't watched it yet.
