Recipe: Perfect Mike's Smoked Salmon On Onion Bagles

Mike's Smoked Salmon On Onion Bagles. Learn how to make the ultimate smoked salmon bagel, a scrumptious open-faced salmon bagel sandwich with all the toppings. Pickled red onions not only add an unexpected pop of color but they also add a nice vinegary bite that helps lighten up the smokiness of the salmon. In a small bowl, mix the chives and lemon zest to combine.

Photo about Smoked salmon or lox with cream cheese, red onion and capers on poppy seed and sesame seed bagel in vertical format. 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. 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. Prepare of ● For The Smoked Salmon.
2. You need 2 Pounds of Fresh Salmon.
3. Prepare 1 Cup of Brown Sugar.
4. Prepare 2 tbsp of Cracked Black Pepper.
5. It's 1 tbsp of Lemon Pepper.
6. Prepare 1 tbsp of Kosher Salt.
7. Prepare 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. You need of Assorted Cream Cheese.
12. You need Leaves of Spinach.
13. It's of Lemon Wedges.
14. It's of Tatziki Sauce.
15. You need of Avacados.
16. Prepare of Chives.
17. Prepare of Eggs.
18. It's of Crostinies.
19. You need of Crackers.
20. It's of Cucumbers.
21. You need of Sprouts.
22. It's of Tomatoes.
23. You need of Lettuce.
24. It's of Arugula.
25. It's of Cilantro.
26. It's of Parsley.
27. It's of Shallots.
28. It's of Red Onions.
29. It's of Capers.
30. Prepare of Fresh Dill.

Slice the bagels through the center, sandwich fashion. Toast the cut side of each bagel until golden brown. Try our easy to follow smoked salmon bagels recipe. Combine sour cream, horseradish, capers, lemon juice and dill in a bowl.

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. .

Top bagels with rocket, salmon, onion and sauce. Put cream cheese into the bowl of your food processor. Add capers, lemon juice and zest, dill and salt. 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.