Experience the magic of Smoked Salmon Bagels on your offset smoker, paired with a refreshing Cucumber Salad. A flavour explosion awaits!
Picture this: the incredible aroma of perfectly smoked salmon wafting through the air, mingling with the crisp freshness of cucumber and the invigorating fragrance of dill. This is the essence of our Smoked Salmon Bagels with Cucumber Salad.
Prepare to embark on a journey where smokey sophistication meets vibrant, garden-fresh flavours. Imagine rolling the velvety, cream cheese-drenched smoked salmon pinwheels onto a warm, lightly toasted bagel, creating an explosion of textures and tastes with each bite. The silky smoothness of the salmon, the satisfying chewiness of the bagel, and the refreshing crunch of cucumber harmonise into a symphony of culinary delight.
Information
Course: Main
Cuisine: Australian
Prep Time: 20 minutes
Cook Time: 1 hour
Rest Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 5-6 people
Author: Aldergrills
Equipment
Hark Chubby Smoker
Heat Resistant Gloves
Lump Charcoal
Firewood
Natural Firelighters
Smoked Salmon
1 Salmon side (about 500g)
250g Cream cheese
1 bunch Dill, finely chopped
1/2 Red onion, finely sliced
Capers, to taste
Salt and pepper to taste
Cucumber Salad
6 mini cucumbers, diced
1 tbsp Apple cider vinegar
1 tsp Dill, finely chopped
Salt, Sugar, and Pepper to taste
Seasoning
Everything Bagel Seasoning
Preheat your smoker
-
Start by getting your offset smoker ready. Preheat it to a steady temperature of 250°F (121°C) using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.
Prepare the Salmon
-
Place the salmon side on a clean surface, skin-side down. Check for any pin bones and remove them using tweezers.
-
Apply Olive oil to the salmon side and generously season with salt and pepper to taste.
Cream cheese filling
-
In a separate bowl, add the Cream Cheese, finely chopped Dill, Salt, and Pepper to taste and mix thoroughly by hand.
-
Spread the Cream Cheese evenly over the Salmon, leaving a small border along one edge. Sprinkle the finely sliced red Onions and Capers over the Cream Cheese.
Roll It Up
-
Starting from the edge opposite the border, carefully roll up the Salmon into a tight log. Seal the roll tightly and slice 5-6 portions.
-
Secure each Salmon pinwheel with twine to keep its round shape.
Smoke the Salmon Pinwheels
-
Drizzle some Olive oil into a cast iron skillet place the Salmon pinwheel rolls directly in the skillet onto the smoker grate and close the lid. Smoke for about 1-1.5 hours, or until the Salmon reaches an internal temperature of 145°F (63°C). The smoky aroma will be irresistible!
Assemble the Salmon Bagels
-
Remove the Smoked Salmon Pinwheels from the smoker and let it cool slightly.
-
Prepare the Bagels by lightly toasting your bagels until they are golden brown and slightly crispy. You can use a toaster or an oven for this step.
-
Take the bottom half of one of the toasted bagels and place a layer of the prepared Smoked Salmon Pinwheels. The creamy, smoky goodness of the pinwheels will provide a luxurious base for your sandwich.
-
On top of the salmon pinwheels, add a generous layer of the zesty Cucumber Salad. The crisp cucumbers and tangy dressing will balance the richness of the salmon.
Enjoy! x
