Recipe: Perfect 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 have Mike's Smoked Salmon On Onion Bagles using 30 ingredients and 10 steps. Here is how you cook that.

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

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.