Smoked Salmon Bagels
Let’s delve deeper into the sensory experience that awaits with our Smoked Salmon Bagels with Cucumber Salad. Imagine the incredible aroma of smoky salmon permeating your kitchen, promising a culinary adventure that excites the senses.
As you assemble the ingredients, envision the vibrant colours on your plate – the rich pink of the salmon, the vibrant green of the cucumber, and the sprinkles of fresh dill creating a visual feast that’s as inviting as it is appetising. It’s like a painting come to life, showcasing the freshness and vibrancy of garden-fresh ingredients.
As you take that first bite, close your eyes and let the flavours transport you. The velvety texture of the smoked salmon melts in your mouth, contrasted perfectly by the chewiness of the toasted bagel. The cream cheese adds a luxurious creaminess, while the crisp cucumber and aromatic dill provide a refreshing zing that elevates each bite.
But it’s not just about the flavours – it’s about the memories created around the table. Whether you’re enjoying brunch with loved ones or treating yourself to a solo culinary indulgence, our Smoked Salmon Bagels with Cucumber Salad are more than just a dish; they’re a celebration of good food and cherished moments shared with those you hold dear.
So, savour each bite, relish the culinary journey, and let our recipe be the highlight of your next mealtime adventure. Get ready to create lasting memories with flavours that speak to the heart and soul of barbecue cuisine!
Smoked Salmon Bagels
Equipment
- Hark Chubby Smoker
- Heat Resistant Gloves
- Thermometer FireBoard 2 Drive
- Long Tongs
- Lump Charcoal (Hardwood Lump Charcoal)
- Ironbark Firewood
- Red Devil Blow Torch
Ingredients
- 500 g salmon side
- 250 g cream cheese
- 1 bunch dill finely chopped
- 1/2 red onion finely sliced
- capers to taste
- salt and pepper to taste
- 6 mini cucumbers diced
- 1 tbsp apple cider vinegar
- 1 tsp dill finely chopped
- salt sugar, and pepper to taste
- Everything Bagel Seasoning to taste
Instructions
- Preheat your offset smoker to 121°C/250°F, ensuring the perfect environment for infusing our salmon with that irresistible smoky essence.
- Lay that beautiful salmon side down. Check for any pesky pin bones and bid them adieu with the help of some trusty tweezers. Now, drizzle on some olive oil and sprinkle with salt and pepper to awaken those taste buds.
- In a bowl, work some magic by combining cream cheese, finely chopped dill, and a dash of salt and pepper. Mix until smooth and creamy, ready to take our salmon to new heights of flavour.
- Spread that luscious cream cheese mixture evenly over the salmon, then sprinkle with finely sliced red onions and capers for an extra burst of flavor. Carefully roll up the salmon into a tight log, sealing it with love.
- Place those beautiful salmon pinwheels into a cast iron skillet drizzled with olive oil and let them cozy up on the smoker grate. Close the lid and let the magic happen for 1-1.5 hours, until the salmon reaches a perfect internal temperature of 63°C/145°F.
- Once your smoked salmon pinwheels are ready, let them cool for a moment. In the meantime, lightly toast your bagels until they're golden brown and crispy. Now, take one half of a toasted bagel and layer it with those irresistible smoked salmon pinwheels. Top it off with a generous serving of zesty cucumber salad for the perfect balance of flavours and textures.
Notes
| SALMON | INTERNAL TEMP °C | INTERNAL TEMP °F |
| RARE | 49-52°C | 120-125°F |
| MEDIUM RARE | 46-48°C | 115-120°F |
| MEDIUM RARE | 54-57°C | 130-135°F |
| WELL DONE | 60°C and above | 140°F and above |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
