How To Cold Smoke Salmon - Delicious Salmon Bagel

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Combine 1 kilogram salt and 1 kilogram cane sugar in a bowl.

Zest a lemon, making sure to only hit the yellow part, and add it to the salt and sugar mixture.

Chop fresh dill to match the amount of lemon zest and mix it into the salt and sugar.

Prepare a tray with cellophane and place the salmon on it, covering it with the salt and sugar mixture.

Vacuum seal the salmon in a vacuum bag and refrigerate for 24 hours.

After 24 hours, rinse the salmon with cold water to remove salt and sugar.

Set up the Weber Genesis grill with a cold smoke generator filled with smoke dust.

Ignite the smoke dust and place the salmon offset to the cold smoke generator, closing the lid.

Cold smoke the salmon for around 24 hours at 7 degrees Celsius (44 degrees Fahrenheit).

After smoking, wrap the salmon in foil and refrigerate for another 24 hours to let the flavors combine.

Slice the smoked salmon thinly using a salmon slicer.

Cut bagels in half and spread cream cheese on both halves.

Add cucumber slices on top of the cream cheese.

Layer generous amounts of smoked salmon on the bagel.

Sprinkle capers on top of the salmon.

Add a few slices of red onion on top of the salmon.

Finish with a sprinkle of Parmesan cheese before putting the top half of the bagel back on.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens