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.


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.


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.


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.


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


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


I could eat this every day!


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


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