How to Prepare Jamie Oliver Mike's Smoked Salmon On Onion Bagles

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mike's smoked salmon on onion bagles. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's Smoked Salmon On Onion Bagles is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Mike's Smoked Salmon On Onion Bagles is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook mike's smoked salmon on onion bagles using 30 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:

1. Get ● For The Smoked Salmon
2. Take 2 Pounds Fresh Salmon
3. Get 1 Cup Brown Sugar
4. Get 2 tbsp Cracked Black Pepper
5. Take 1 tbsp Lemon Pepper
6. Make ready 1 tbsp Kosher Salt
7. Prepare 1 tbsp Dried Dill
8. Make ready ● For The Serving Options
9. Take Assorted Bagels
10. Make ready Flatbread [for wraps]
11. Prepare Assorted Cream Cheese
12. Get Leaves Spinach
13. Prepare Lemon Wedges
14. Take Tatziki Sauce
15. Get Avacados
16. Get Chives
17. Make ready Eggs
18. Prepare Crostinies
19. Get Crackers
20. Make ready Cucumbers
21. Get Sprouts
22. Prepare Tomatoes
23. Make ready Lettuce
24. Make ready Arugula
25. Get Cilantro
26. Make ready Parsley
27. Prepare Shallots
28. Prepare Red Onions
29. Get Capers
30. Make ready Fresh Dill

Steps to make Mike's Smoked Salmon On Onion Bagles:

1. Check for any bones. Rinse fillets well under cold water.
2. Mix your dry rub.
3. 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.
4. Use your choice of wood chips. I prefer Hickory for salmon.
5. 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.
6. Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part.
7. 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.
9. Enjoy!

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