Recipe: Appetizing Mike's Smoked Salmon On Onion Bagles

April 25, 2021 arghy yansyah 0 Comments

Mike's Smoked Salmon On Onion Bagles.

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

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. .

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