SERVINGS 5
AUTHOR Aldergrills
EQUIPMENT
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Heat Resistant Gloves
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Long Tongs
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Lump Charcoal
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Ironbark Firewood
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Red Devil Blow Torch
INGREDIENTS
- 500 g salmon side
- 250 g cream cheese
- 1 bunch dill finely chopped
- 1/2 red onion finely sliced
- capers to taste
- salt and pepper to taste
- 6 mini cucumbers diced
- 1 tbsp apple cider vinegar
- 1 tsp dill finely chopped
- salt sugar, and pepper to taste
- Everything Bagel Seasoning to taste
INSTRUCTIONS
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Preheat your offset smoker to 121°C/250°F, ensuring the perfect environment for infusing our salmon with that irresistible smoky essence.
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Lay that beautiful salmon side down. Check for any pesky pin bones and bid them adieu with the help of some trusty tweezers. Now, drizzle on some olive oil and sprinkle with salt and pepper to awaken those taste buds.
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In a bowl, work some magic by combining cream cheese, finely chopped dill, and a dash of salt and pepper. Mix until smooth and creamy, ready to take our salmon to new heights of flavour.
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Spread that luscious cream cheese mixture evenly over the salmon, then sprinkle with finely sliced red onions and capers for an extra burst of flavor. Carefully roll up the salmon into a tight log, sealing it with love.
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Place those beautiful salmon pinwheels into a cast iron skillet drizzled with olive oil and let them cozy up on the smoker grate. Close the lid and let the magic happen for 1-1.5 hours, until the salmon reaches a perfect internal temperature of 63°C/145°F.
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Once your smoked salmon pinwheels are ready, let them cool for a moment. In the meantime, lightly toast your bagels until they're golden brown and crispy. Now, take one half of a toasted bagel and layer it with those irresistible smoked salmon pinwheels. Top it off with a generous serving of zesty cucumber salad for the perfect balance of flavours and textures.
