Smoked salmon

Back from a recent trip to Colorado where I smoked some salmon, I still had a taste for it with more dill butter of course. This one was topped with dill, olive oil, and lemons before smoking. It smoked for about an hour and a half, which is the max. Next time I'd do a little less to make it more of a medium. The potatoes were cooked in the smoker for a while as well with olive oil and rosemary. My summer favorite is brochette which only works with great tomatoes and good olive oil. I had good olive oil so I made due with the crap tomatoes from the Harris Teeter.