Hot Smoked Salmon On Bagels

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"Girlfriend gave me this recipe after I tried it at her place but she said she had had it long and was written in handwritten cookbook and she hadn't referenced were she got it from but it was delicious."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (331.4 g)
  • Calories 780.3
  • Total Fat - 42.4 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 90.4 mg
  • Sodium - 1222.5 mg
  • Total Carbohydrate - 66.4 g
  • Dietary Fiber - 9.6 g
  • Sugars - 4.6 g
  • Protein - 35.8 g
  • Calcium - 277.2 mg
  • Iron - 7 mg
  • Vitamin C - 28.3 mg
  • Thiamin - 1.5 mg

Step 1

Heat a frypan lined with alfoil over a high heat and spread the wood chips over the alfoil and light a few embers until smoking (the heat from the pan will keep them smouldering and then place a small rack over the top of the wood chips and add the salmon fillets and cover with a lid or tightly fitted alfoil and smoke for approximately 8-10 minutes and then remove from the smoker and gently break into flakes.

Step 2

Meanwhile, in a mixing bowl place the cream cheese, capers, dill, lemon juice and zest and mix until well incorporated and season with salt and pepper to taste.

Step 3

Toast the bagels to warm through.

Step 4

Meanwhile, place the rocket in a small bowl and drizzle over the EVOO, add the zest and a light squeeze of lemon, toss to lightly coat the leaves.

Step 5

To assemble, slather the base of each bagel with the cream cheese (as little or a much as you like - you may not use all of the cream mix depending on how much each person want and there is plenty), layer on the flakes of salmon slices, red onion and dressed rocket, season with freshly cracked black pepper and top with other half of the bagel and serve.

Tips & Variations


  • 1/3 cup applewood wood chips

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