Mike's Smoked Salmon On Onion Bagles. Great recipe for Mike's Smoked Salmon On Onion Bagles. Directions and photos are bought to you by four seven year old culinary students! Learn how to make the ultimate smoked salmon bagel, a scrumptious open-faced salmon bagel sandwich with all the toppings.

Mike's Smoked Salmon On Onion Bagles Try our easy to follow smoked salmon bagels recipe. Combine sour cream, horseradish, capers, lemon juice and dill in a bowl. Top bagels with rocket, salmon, onion and sauce. You can have Mike's Smoked Salmon On Onion Bagles using 30 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Mike's Smoked Salmon On Onion Bagles

  1. Prepare of ● For The Smoked Salmon.
  2. It's 2 Pounds of Fresh Salmon.
  3. Prepare 1 Cup of Brown Sugar.
  4. It's 2 tbsp of Cracked Black Pepper.
  5. You need 1 tbsp of Lemon Pepper.
  6. You need 1 tbsp of Kosher Salt.
  7. You need 1 tbsp of Dried Dill.
  8. It's of ● For The Serving Options.
  9. You need of Assorted Bagels.
  10. Prepare of Flatbread [for wraps].
  11. Prepare of Assorted Cream Cheese.
  12. Prepare Leaves of Spinach.
  13. Prepare of Lemon Wedges.
  14. It's of Tatziki Sauce.
  15. You need of Avacados.
  16. You need of Chives.
  17. You need of Eggs.
  18. Prepare of Crostinies.
  19. You need of Crackers.
  20. It's of Cucumbers.
  21. It's of Sprouts.
  22. Prepare of Tomatoes.
  23. Prepare of Lettuce.
  24. It's of Arugula.
  25. It's of Cilantro.
  26. It's of Parsley.
  27. It's of Shallots.
  28. Prepare of Red Onions.
  29. You need of Capers.
  30. Prepare of Fresh Dill.

Instead of topping bagel toasts with slices of expensive smoked salmon, treat your guests to this flavorful spread. Serve toasts with spread and onion, cucumber, and radishes for topping. Put cream cheese into the bowl of your food processor. Add capers, lemon juice and zest, dill and salt.

Mike's Smoked Salmon On Onion Bagles instructions

  1. Check for any bones. Rinse fillets well under cold water..
  2. Mix your dry rub..
  3. Press dry rub firmly on your fillets. Coat the top bottom and sides generously. Wrap your fillets tightly in plastic wrap. Weigh fillets down with whatever you can find. Canned goods etc. Refrigerate for 2 to 3hours. Pull from fridge and drain/discard any fluids..
  4. Use your choice of wood chips. I prefer Hickory for salmon..
  5. Bring smoker up to between 200° & 225°. Spray rack with a non stick spray. Place fillets skin side down. Cover and smoke for 60 to 90 minutes - depending upon the thickness of your fillets..
  6. Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part..
  7. Allow salmon to dry. Allow fillets to set for one hour refrigerated the bias [angle] and serve with items of your choosing. See ideas above..
  8. .
  9. Enjoy!.
  10. .

Smoked Alaskan wild salmon, cream cheese, capers and chopped onion on fresh bagels. Unlike lox, this salmon is hot Smoked Alaskan Salmon can be used as a protein base for any dish. Try it in a panini, tossed in a cobb salad, or on pizza with red onion, dill and goat cheese! Smoked salmon belongs on so much more than just bagels. Smoky, salty, and a little briny, its flavor isn't as overpowering as other smoked fish, meaning that it works well in a million different preparations.