House cured salmon mac with fontina cheese, mustard greens all smoked to order, and topped with herb creme friache
Lid remove to smell the smoke.
In the background of the first picture you can see the smoker at work. I placed the smoke feed tube in the spout of the tea pot and let run until smoke was billowing out. I let the smoke settle for a few minutes then removed the lid to get a nice whiff of applewood smoke and melted fontina.
