Method

• 1.
  To make the smoked yoghurt, line a sieve with a large square of muslin or a clean Chux and place over a bowl. Add yoghurt and chill for 6 hours or overnight to drain.
• 2.
  The next day, soak woodchips in a bowl of cold water for 20 minutes, then drain.
• 3.
  Meanwhile, transfer strained yoghurt to a small bowl. Set smaller bowl in a slightly larger bowl containing ice and 2 tbs water. Chill until required.
• 4.
  Line a wok with 2 layers of foil. Spread woodchips across the base and top with a small trivet. Place wok over high heat for 3-5 minutes or until it begins to smoke. Working quickly, place bowls of ice and yoghurt on trivet and cover wok tightly with foil (use a tea towel to put foil on wok) to trap the smoke. Remove from heat and stand, covered, for 30 minutes. Remove smoked yoghurt and chill until required.
• 5.
  Preheat the oven grill to high. Brush bread with oil, place on a baking tray and grill, checking regularly, for 1-2 minutes each side or until golden.
• 6.
  Spoon smoked yoghurt onto toast, top with roe and scatter with sumac and edible flowers, if using, to serve.