Salmon And Bagel Food

PLANKED EVERYTHING BAGEL SPICED SALMON

Steps:

• Soak a large cedar plank (big enough to fit the entire salmon fillet) in water for at least 30 minutes.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to heat to 350 degrees F.
• While your grill is coming up to temperature, prepare the salmon. Place the salmon skin-side down on the cedar plank. Brush the flesh side of the salmon with the mustard, then liberally season with the everything spice.
• Place on the indirect heat side of the grill, close the lid, and cook until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes. Cook the salmon longer if you like it more done. Cut into slices and serve.
• Oven method: Bake on a rimmed baking sheet at 350 degrees F until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes.

SMOKED SALMON BAGEL RECIPE

Steps:

• Gather the ingredients.
• Toast the bagel; making sure to let it sit for a second before you smear on the cream cheese. Allowing the heat to escape will not only help you create a more even schmear, but it will also make the bagel stay crisper as it sits.
• Add the smoked salmon to the bagel so that it creates an even layer.
• Add the pickled red onions, scallion slices, capers, and a few dill leaves.
• Finish with a squeeze of lemon juice and serve immediately.

SMOKED SALMON AND HERB CREAM CHEESE BAGELS

Steps:

• Place the cream cheese, scallions, dill, parsley, milk, and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.
• Slice each bagel into 3 rounds lengthwise to make 6 pieces. Spread cream cheese on top of 3 of the rounds and a slice of smoked salmon top of the cream cheese. Place the 3 remaining rounds on top of the smoked salmon and serve.

BAGELS WITH SMOKED SALMON

Steps:

• Arrange smoked salmon, thinly sliced, sliced red onions, 2 leaf lettuce, 4 slices tomatoes, hard boiled eggs, lemon and parsley sprigs on a nice pretty plate. Add cream cheese in the middle with spreading knife.
• Fill bowls with green and black olives, capers, chopped green onions, thinly sliced green and red peppers for garnish.
• Toast bagels, bagels in a basket lined with a cloth napkin.
• Optional! Whip cream cheese until soft and fold in chives or dill for spreading on the bread.

BEST BAGEL ALASKA SALMON SPREAD

Steps:

• Beat cream cheese, lemon juice, milk, green onions, hickory smoke and only one seasoning with mixer until light and fluffy.
• Beat in salmon.
• Chill several hours for flavors to blend.
• Spread on toasted bagels, bagel chips, French bread slices, crackers, pumpernickel or rye bread.

FLASH-FRIED SMOKED SALMON & EGG BAGEL

Steps:

• Toast half of split bagel. Stir creamed horseradish into mayonnaise. Cook slice of smoked salmon in a non-stick frying pan for a few seconds on each side, until it turns opaque.
• Spread one side of the bagel with the mayo and top with the salmon. Splash some oil in the pan and fry egg. When nearly done, add garlic clove and sizzle briefly. Put the egg on top of the salmon, season and scatter over the garlic.

BAGEL AND SMOKED SALMON SANDWICHES

Steps:

• Slice the bagels through the center, sandwich fashion.
• Toast the cut side of each bagel until golden brown.
• Smear each bagel half with one tablespoon of cream cheese. Scatter equal amounts of capers and dill over four bagel halves. Press down lightly with a fork to make the capers and dill adhere.
• Cover each smeared bagel half with equal portions of salmon slices. Cover each with one onion slice. Top each sandwich with a second bagel half and press.