This smoke infused yogurt is amazing when drizzled over smoked fish, beef, chicken or lamb. It also makes a great taco sauce or dip for smoked vegetables, especially cauliflower.
500ml Plain Full-Fat Yoghurt
1 Tbsp White Miso
2 Tsp Fresh Lemon Juice
Salt and Pepper To Taste
Optional Garnishes - Toasted Sesame Seeds, Chilli Flakes, Coriander
Spread ice out on the bottom of the large roasting pan. Take the yogurt and spread it over the bottom of the smaller baking dish and then place the dish into the ice in the middle of the roasting pan.
Place the roasting pan in your smoking chamber.
Fill your Smokai Smoke Generator with enough of your preferred smoking chips for a 20min burn on low. Light your Smoke Generator and once going, turn the Smoke Generator down to the low setting and cold smoke for 15 minutes.
Turn off your Smoke Generator and remove the smaller baking dish. Place the yogurt into a bowl, stir in the white miso, lemon juice, salt, and pepper into yogurt.
Cover with cling film and place in the fridge for at least 30 minutes. This will let the flavours combine further.