Well the gist of it is, I have a judged garde manger course coming up and I want to make a smoke flavored canape. But because of a time factor, smoked salmon is out of the question. I really want to utilize the extra ingredients I have left over from another item so I was thinking of maybe a whole-wheat cracker base with a blue cheese spread, small piece of chicken breast, and maybe a orange and pistachio garnish(?). However I was stumped on how to get the smoke flavor. I want to add like and incredibly small drop of liquid smoke onto chicken breast, however I'm not sure if that's looked down upon in a judged setting. It might provide the taste, but not the texture. I'm not sure they would like if I called it a smoked chicken breast, if I didn't use the technique.
Alternatively, I wondered if I could make small droplets of liquid smoke, froze them, and put one on top of each canape as part of the garnish? Any and all help would be appreciated.