Recipe: Tasty 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. Instead of topping bagel toasts with slices of expensive smoked salmon, treat your guests to this flavorful spread.

Combine sour cream, horseradish, capers, lemon juice and dill in a bowl. Top bagels with rocket, salmon, onion and sauce. Put cream cheese into the bowl of your food processor. You can cook 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. You need 2 Pounds of Fresh Salmon.
3. It's 1 Cup of Brown Sugar.
4. You need 2 tbsp of Cracked Black Pepper.
5. Prepare 1 tbsp of Lemon Pepper.
6. You need 1 tbsp of Kosher Salt.
7. It's 1 tbsp of Dried Dill.
8. It's 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. You need Leaves of Spinach.
13. You need of Lemon Wedges.
14. Prepare of Tatziki Sauce.
15. Prepare of Avacados.
16. It's of Chives.
17. You need of Eggs.
18. It's of Crostinies.
19. Prepare of Crackers.
20. It's of Cucumbers.
21. It's of Sprouts.
22. It's of Tomatoes.
23. It's of Lettuce.
24. You need of Arugula.
25. Prepare of Cilantro.
26. It's of Parsley.
27. It's of Shallots.
28. Prepare of Red Onions.
29. You need of Capers.
30. It's of Fresh Dill.

Add capers, lemon juice and zest, dill and salt. Smoked salmon bagel - download this royalty free Stock Photo in seconds. Smoked salmon, cream cheese, baby capers, spinach and red onion. Smoked salmon belongs on so much more than just bagels.

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. .

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. From potato salad to deviled eggs, we've got nine smoked salmon recipes to shake. Photo about Smoked salmon lox with cream cheese capers and red onion on toasted poppy seed onion bagel. 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.