Hot smoked salmon bagels with spring onion and herb soft cheese
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Hot smoked salmon bagels with spring onion and herb soft cheese
Hot smoking your salmon sounds like it should be complicated but you just need a barbecue and some wood chips or chunks
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
683Kcal
Fat
36gr
Saturates
14gr
Carbs
51gr
Sugars
11gr
Fibre
5gr
Protein
37gr
Salt
1.5gr
Helen Graves
Helen Graves, also known as @foodstories on Instagram, is a food writer and the co-founder and editor of fire-cooking magazine Pit.
See more of Helen Graves’s recipes
Helen Graves
Helen Graves, also known as @foodstories on Instagram, is a food writer and the co-founder and editor of fire-cooking magazine Pit.
See more of Helen Graves’s recipes
Ingredients
- 4 x 120g salmon fillets (with skin)
- 2 bunches spring onions, trimmed
- 300g full-fat soft cheese
- small handful each dill and chives, chopped
- a few nigella seeds, to garnish (optional)
- 4 bagels, split
- lemon wedges
You will also need
- Barbecue smoking wood chips or chunks
Step by step
Get ahead
If you have any hot smoked salmon left over, it will keep in the fridge for up to 3 days.
- Set up the barbecue for indirect cooking by banking the coals to one side and creating one hotter side and one cooler side. This way, the hot side can be used for searing and crisping, while the cooler side can be used for slower cooking.
- Put the salmon fillets on a wire rack and season with salt and pepper. Once the barbecue is ready, throw a handful of wood chips or a small chunk of wood onto the coals; once it’s smoking nicely, place your rack of salmon fillets on the cooler side of the grill and put the lid on. Cook for 8 minutes, or until the salmon is cooked through. Remove the salmon and set aside while you char the spring onions over direct heat (lid off), turning regularly: this will only take 5 minutes or so. Toast the bagels.
- Finely chop the grilled spring onions and mix with the soft cheese, herbs and a squeeze of lemon; season to taste. Top with the nigella seeds, if using. Serve the salmon with the toasted bagels, soft cheese and lemon wedges.
Chef quote
I like to keep the salmon plain and let the flavour of the wood smoke shine through, but you could add a glaze, if you like.
