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Cloche + smoker — dramatic cocktail and dessert smoking
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
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Cloche + smoker — dramatic cocktail and dessert smoking
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
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Cook potatoes in boiling water for 10 mins until almost tender. Drain and chill with cold water. Peel and coarsely grate into a bowl. Season. Heat 2 tbsp oil in a large frying pan, add 6 spoonfuls of grated potato, press down to flatten and cook for 2-3 mins on each side until crisp and golden. Remove with a slotted spoon and keep warm. Repeat with remaining potato and oil to make 12 small rosti in total. Mix sour cream with horseradish, dill, sugar and lemon juice. Season to taste then serve with rosti and smoked salmon. Garnish with reserved dill.