How to Make Appetizing Mike's Smoked Salmon On Onion Bagles

Mike's Smoked Salmon On Onion Bagles. Mike's Smoked Salmon On Onion Bagles Directions and photos are bought to you by four seven year old culinary students! Top bagels with rocket, salmon, onion and sauce. 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. Mike's Smoked Salmon On Onion Bagles instructions.

Rinse fillets well under cold water. Press dry rub firmly on your fillets. Coat the top bottom and sides generously. You can cook Mike's Smoked Salmon On Onion Bagles using 30 ingredients and 10 steps. Here is how you cook it.

Ingredients of Mike's Smoked Salmon On Onion Bagles

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

Wrap your fillets tightly in plastic wrap. Weigh fillets down with whatever you can find. Mike's Smoked Salmon On Onion Bagles. I love bagels with smoked salmon.

Mike's Smoked Salmon On Onion Bagles step by step

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. .

This sounds like a great version. Learn how to make the ultimate smoked salmon bagel, a scrumptious open-faced salmon bagel sandwich with all the toppings. Forgive the lack of imagination on this cover photo. This is a flavorful, colorful, creamy, delicious, crispy chilled. Most grocery stores sell presliced smoked salmon and cream cheese, which makes this recipe a snap to put together and even easier to serve.