Celebrating the evolving food scene of Los Angeles, writer Erin Mosbaugh takes us on a quest to create weed-smoked salmon complimented by cannabutter cream cheese. Tapping the crew behind LA-based food truck Yeastie Boys Bagels, the classic breakfast dish consisting of a bagel, lox and schmear got a THC-fueled rework. Starting off with ingredients like ghost-pepper THC oil, chef Ben Posner rubbed the salmon and smoked it with wood chips and weed nugs. Next, the cannabutter was sauteed with veggies and cream cheese to create the schmear. Head over to First We Feast to see the full step-by-step guide.