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Cloche + smoker — dramatic cocktail and dessert smoking
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Passive smoke generator — cold smoke cheese, salmon, butter for hours
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Cloche + smoker — dramatic cocktail and dessert smoking
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Passive smoke generator — cold smoke cheese, salmon, butter for hours
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Cut off the hard part above the fennel bulb and slice the white part into a thickness of 2-3 mm (put the green leaves aside for decoration). Use a peeler to remove the lemon peel and finely chop. Slice the smoked salmon into bite-sized pieces (quarters). Mix the lemon juice and olive oil, season with salt and pepper, and add the chopped lemon peel to make the dressing. Add the fennel from Step 1 to the dressing, and add the smoked salmon. If you are using avocado, slice it into bite-sized pieces and add it here. Top with the green fennel leaves you set aside for a nice finishing touch.