Recipe: Delicious Mike's Smoked Salmon On Onion Bagles

Mike's Smoked Salmon On Onion Bagles. I love bagels with smoked salmon. 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.

Combine sour cream, horseradish, capers, lemon juice and dill in a bowl. Top bagels with rocket, salmon, onion and sauce. Instead of topping bagel toasts with slices of expensive smoked salmon, treat your guests to this flavorful spread. You can cook Mike's Smoked Salmon On Onion Bagles using 30 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Mike's Smoked Salmon On Onion Bagles

1. You need of ● For The Smoked Salmon.
2. Prepare 2 Pounds of Fresh Salmon.
3. You need 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. You need 1 tbsp of Dried Dill.
8. You need 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. It's of Lemon Wedges.
14. It's of Tatziki Sauce.
15. It's of Avacados.
16. Prepare of Chives.
17. It's of Eggs.
18. You need of Crostinies.
19. You need of Crackers.
20. It's of Cucumbers.
21. Prepare of Sprouts.
22. Prepare of Tomatoes.
23. Prepare of Lettuce.
24. Prepare of Arugula.
25. Prepare of Cilantro.
26. You need of Parsley.
27. It's of Shallots.
28. It's of Red Onions.
29. You need of Capers.
30. It's of Fresh Dill.

Serve toasts with spread and onion, cucumber, and radishes for topping. Not a really exciting question, but I'd like to start putting some fishy protein in my breakfast and I want to be able to put together a yummy bagel with cream cheese, red onion I don't think I can taste much difference between brands of smoked salmon. Smoked Salmon and Cucumber AppetizerEat Simple Food. Slice the bagels through the center, sandwich fashion.

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. .

Toast the cut side of each bagel until golden brown. Smear each bagel half with one tablespoon of cream cheese. Photo about Smoked salmon or lox with cream cheese, red onion and capers on poppy seed and sesame seed bagel in vertical format. Put cream cheese into the bowl of your food processor. Smoked salmon belongs on so much more than just bagels.