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5 oz hot-smoked salmon, skinned and flaked into small pieces; 4 oz cream cheese, at room temperature; 3 / 8 cup mascarpone; 1 tsp lightly packed finely grated lemon zest; 1 tsp fresh lemon juice
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1 length of unpainted chicken wire, an old grill rack, or a piece of metal mesh (mine is cut from an old disposable barbecue) 1 large cookie tin; few large handfuls of hardwood or fruitwood chips (not pine or coated wood, since this leaves a resinous taste).
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Crumble smoked salmon into a medium mixing bowl. Stir in lemon peel, lemon juice, capers and olive oil. Season to taste with salt and pepper. Quarter and slice cucumber into bite size pieces.
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