Maple-smoked salmon burnt ends

We prepared a classic wedge salad of crisp iceberg lettuce topped with bacon crumbles, red onions, tomatoes and paprika, and dressed with a creamy, sweet and smoky vinaigrette. On the palate we found honey-glazed smoked ham and maple-smoked salmon burnt ends, served alongside a spicy chocolate crème brûlée and flamed orange peel. The aroma turned more maritime with the addition of water as we sat on a beach stoking a peat bonfire and eating sweet-cured hot-smoked mackerel and pork scratchings. To drink we had a glass of wine, a deep Californian zinfandel, with complex flavours of vanilla, spice, cedar and tobacco.