my kitchen

best brunch ever: hot smoked salmon

November 3, 2014
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Hot smoked salmon with cream cheese, capers & lemon on a (gluten-free) bagel

This is simply one of my favorite recipes of all time; although, it’s not so much a recipe as it is a perfect pairing of putting-together-of-things.

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For those of you that find salmon to be “fishy” or too strong, I highly recommend trying hot smoked salmon. The difference between traditional smoked salmon and hot smoked salmon is that the latter is cooked-through during the smoking process, i.e. the temperature is hot enough that the salmon cooks. Most smoked salmon is actually not “cooked” only “smoked”.

The result is a sublime, salty and textural salmon flavor devoid of any fishiness.

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You will need:

  • bagels (I used Udi’s Gluten Free Bagels–they are good!)
  • cream cheese
  • butter (optional)
  • capers
  • lemon
  • hot smoked salmon

As I mentioned, I used Udi’s brand Gluten Free bagels, and after a little butter and cream cheese they are very close to the real thing.

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After toasting the bagel, I spread just a tiny bit of butter followed by a liberal amount of cream cheese. It’s a good idea to add the capers next just so that they stick to the cream cheese instead of rolling off if added last.

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And then of course, add the hot smoked salmon. And a little more cream cheese and capers if you are so inlined.

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Also, how amazing is this squirrel plate? Seemed fitting for this autumn brunch…

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I could eat this every day!

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Simple and easy… the perfect wake-up-late-on-a-lazy-Sunday-morning breakfast brunch. Little preparation, much reward.

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