You have heard it enough times by now, go with the Luhr-Jensen book's gourmet recipe, but here are some helpful hints to avoid that mush:
1. Whenever possible, use fresh fish. (Frozen fish also absorbs salt more than fresh, and you can always freeze smoked fish)
2. Rinse till your hands are frozen from the cold water, but don't let the fish get blasted to mush by the water.
3. Paper towl dry (Make sure it is DRY), and set on racks in the fridge. Fish that has been proplerly salted can last several days in the fridge. If dry is what you are after, try this. I always dry for 24 hours like this, and I have gone as long as three days, and still had fantastic results.
4. I almost forgot, the wine is what does it for me. I use extremely dry white wines such as a sauvigon blanc.

Best of luck, and for your self, add some touch to any recipe to make it uniquely yours.