Mike's Smoked Salmon On Onion Bagles. Top bagels with rocket, salmon, onion and sauce. Smoked Salmon and Cucumber AppetizerEat Simple Food. Photo about Smoked salmon lox with cream cheese capers and red onion on toasted poppy seed onion bagel.

Mike's Smoked Salmon On Onion Bagles Directions and photos are bought to you by four seven year old culinary students! Smoked salmon is a preparation of salmon that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. 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. Prepare 2 Pounds of Fresh Salmon.
3. You need 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. Prepare 1 tbsp of Dried Dill.
8. You need of ● For The Serving Options.
9. It's of Assorted Bagels.
10. Prepare of Flatbread [for wraps].
11. You need of Assorted Cream Cheese.
12. You need Leaves of Spinach.
13. Prepare of Lemon Wedges.
14. It's of Tatziki Sauce.
15. It's of Avacados.
16. It's of Chives.
17. You need of Eggs.
18. It's of Crostinies.
19. You need of Crackers.
20. Prepare of Cucumbers.
21. Prepare of Sprouts.
22. It's of Tomatoes.
23. You need of Lettuce.
24. You need of Arugula.
25. You need of Cilantro.
26. Prepare of Parsley.
27. Prepare of Shallots.
28. You need of Red Onions.
29. Prepare of Capers.
30. You need of Fresh Dill.

Although the term lox is sometimes applied to smoked salmon, they are different products. Lox can be used in place of smoked salmon in most recipes including this one. One of my favorite breakfasts in this world is a bagel with smoked salmon and cream cheese. It gets even better with this caramelized onion hummus layered in between the bagel and smoked salmon.

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. .

Normally I would add sliced red onion to my bagel and instead I added this caramelized onion hummus. Layer ingredients on one bagel half.schmear with cream cheese, then top with capers, salmon, red onion, cucumber, and Everything But the Bagel seasoning. Drizzle with a hint of lemon juice from the lemon wedges. Schmear additional cream cheese on top bagel half if desired and put on top. Toast bagels under a broiler until lightly browned.