Recipe of Homemade Mike's Smoked Salmon On Onion Bagles
Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Ultimate Mike's Smoked Salmon On Onion Bagles. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mike's Smoked Salmon On Onion Bagles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Smoked Salmon On Onion Bagles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Smoked Salmon On Onion Bagles is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Mike's Smoked Salmon On Onion Bagles using 30 ingredients and 10 steps. Here is how you cook it.
Directions and photos are bought to you by four seven year old culinary students! Excellent work kiddos!
Ingredients and spices that need to be Prepare to make Mike's Smoked Salmon On Onion Bagles:
- ● For The Smoked Salmon
- 2 Pounds Fresh Salmon
- 1 Cup Brown Sugar
- 2 tbsp Cracked Black Pepper
- 1 tbsp Lemon Pepper
- 1 tbsp Kosher Salt
- 1 tbsp Dried Dill
- ● For The Serving Options
- Assorted Bagels
- Flatbread [for wraps]
- Assorted Cream Cheese
- Leaves Spinach
- Lemon Wedges
- Tatziki Sauce
- Avacados
- Chives
- Eggs
- Crostinies
- Crackers
- Cucumbers
- Sprouts
- Tomatoes
- Lettuce
- Arugula
- Cilantro
- Parsley
- Shallots
- Red Onions
- Capers
- Fresh Dill
Steps to make Mike's Smoked Salmon On Onion Bagles
- Check for any bones. Rinse fillets well under cold water.
- Mix your dry rub.
- 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.
- Use your choice of wood chips. I prefer Hickory for salmon.
- 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.
- Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part.
- 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.
- Enjoy!
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So that is going to wrap it up for this exceptional food Simple Way to Make Favorite Mike's Smoked Salmon On Onion Bagles. Thank you very much for your time. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!