Not dinner but I just scoffed far too much of my own cold smoked locally caught salmon sliced paper thin on crackers with cream cheese and thinly sliced cherry tomatoes, smothered in ground black pepper.
Hands down my favorite late nitr snack washed down with a good single malt.
I mainly use manuka to smoke my fish but have been wanting to try some other smoke flavours.
Pohutakawa or Hickory. Anyone done salmon with either of those?
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