Honey Smoked Salmon Bagel
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Bagels have so many applications. Besides my honey smoked salmon bagel, you can load them with any lunchmeat, cheese, jelly, cream cheese, hummus, avocado… well, you get the picture.
Bagels are also sturdy compared to other bready items that fall apart before you finish eating.
If you wanted, you could add a piece of fresh lettuce or onion to the salmon on top before closing up this tasty treat.
Ingredients
- Everything Bagel (1-2 per person)
- Salmon Filet
- Sriracha
- Salt
- Cuso’s Hot Honey BBQ Rub
- Orange blossom honey
- Lox
Instructions
- Slice the bagels in half and toast them on the grill. Set aside.
- Preheat your smoker to 160 degrees F.
- Treat the filet with sriracha, which acts as a binder.
- Sprinkle the Hot Honey Barbecue Rub evenly over the salmon
- Put into the fridge for 4 hours
- Next, place the salmon into the smoker, giving it a honey drizzle
- Leave to smoke for four hours
- Remove from heat and cut the salmon up into bite sides bits using a good kitchen knife.
- Spread the lox over the bagels, top with salmon, and any other condiments you wish
- Serve.
PitMaster’s Memo
Bages are often eaten for breakfast or a snack. They’re made from flour, yeast, salt, and sugar. This creates a spongy texture with a distinct “chew.” The baker hand shapes the dough into a ring and boils it for a short time in water. Afterward, they bake the bagels. I may add an egg yolk or milk wash during baking for a glossy sheen.
Sides
Lemon pasta
Roasted baby potatoes
Garlic Bok choy
Mushroom risotto
Herb couscous
Snap peas and carrots
From the Bar
Chablis
Dry Riesling
Pilsner
Malt Whisky
Peach sangria (nonalcoholic or alcoholic)
Cucumber cooler
