Make one cup of fresh cheese the easy way. Heat quart of milk in dutch oven to 190F degrees to kill wild bacteria. Do not boil. Takes less than 10 minutes. Turn off. Squeeze in fresh lemon juice. Save and scrape peels, save in vodka to make limoncello. Milk will curdle and seperate in half pound cheese and almost a quart of whey. Pour through clean kitchen towel in collander, press liquid out, save whey. Done.

Make one cup of smoke cured salmon the quick way: wipe salmon dry, rub with little salt if canned, more salt if raw, cover with dill weed, brown sugar, white pepper, rock salt, seasalt, lemon juice, liquid smoke, press under small glass bowl in larger glass bowl, 2 hours. Add water weight to the small bowl if your salmon is fatty and you want to press more salmon oil out. Rinse salt off salmon, dry off. Done.

In food processor, Chop one cup of freshly chopped herbs and vegetables: shallot, garlic cloves, dill weed, cucumber, radishes, green onions, parsley, cilantro, red sweet pepper, green sweet pepper.

In food processor, puree fresh cheese and smoke cured salmon. In a large glass bowl, hand mix puree with Tbs herbs and vegetables at a time to taste to make an elegant mousse. Then add as many Tbs of cucumber mayo or yoghurt dressing as you prefer. Serve in 8 ounce cocktail glasses garnished with fresh mint, or on crackers. Enjoy. Leftovers make great sandwiches.