And the after photo... Might tweak the recipe slightly, and add a bit more heat (maybe a tsp or two more tabasco), but full of flavor. Aside the taste, fruity with touch of heat at the end, the best thing about the recipe is it adds to the vibrant red sockeye color even after smoke.

I've got some romaine in the greenhouse so made a nice salad, and smoked salmon cream cheese spread for the Xfinity race at Iowa. Go Bubba!