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the Ingredients
Instructions
Smoked salmon, cream cheese, capers and bagels – can you think of a more classic combo? This delicious cream cheese board with lightly toasted bagels will take breakfast or brunch to another level.
- To make the pickled red onion, combine the sugar, salt, and vinegar in a small bowl or jar. Stir and add the red onion, squashing it if needed to ensure it is submerged. Set aside until required.
- This recipe is only suitable for Weber Lumin electric barbecues. Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or cherry wood chips for this recipe.
- Prepare the salmon by lightly coating it with olive oil and seasoning it with salt and pepper.
- For the Cream Cheese Whip, combine the cream cheese, sour cream, garlic, lemon juice, and salt, mixing or whipping until smooth. Place in the fridge until needed.
- Add the soaked wood chips to the smoking reservoir of your Lumin. Prepare the barbecue for cooking using smoke medium heat (190°C-230°C) and preheat as directed. Refer to Step 11 for information on Weber Lumin settings.
- Once the barbecue has preheated and smoke is visible, place the salmon fillets on the barbecue, close the lid, and smoke the salmon for 15 to 20 minutes, or until cooked to your liking.
- While the salmon is cooking, prepare the cream cheese board: spread the Cream Cheese Whip over a wooden serving board. Top with the capers, drained pickled red onion, dill, zested lemon, and season with black pepper.
- Once the salmon has cooked to your liking, remove it from the barbecue.
- If desired, toast the bagels by adjusting the setting to direct medium heat (180°C-230°C) and cook for a minute per side. Refer to step 12
- Flake the salmon and serve it with the toasted bagels and cream cheese board.
