Recipe – Weber Lumin Smoked Salmon and Cream Cheese Board
* Recipe courtesy of Weber Australia
Ingredients
Directions:
Step 1 –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.
Step 2 – Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or cherry wood chips for this recipe.
Step 3 – Prepare the salmon by lightly coating it with olive oil and seasoning it with salt and pepper.
Step 4 – 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.
Step 5 – 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 images below for information on Weber Lumin settings.
Step 6 – Once the barbecue has preheated and smoke is visible, adjust it to the settings for smoke medium heat. Place the salmon fillets on the reversible steam pan, close the lid, and smoke the salmon for 15 to 20 minutes, or until cooked to your liking.
Step 7 – Once the salmon has cooked to your liking, remove it from the barbecue and let it rest for 5 to 10 minutes.
Step 8 – Grill the bagel slices on the cooking grill over direct medium heat for 1 to 2 minutes per side, or until lightly toasted.
Step 9 – Flake the salmon, checking for bones as you go.
Step 10 – To assemble the cream cheese board, spread the cream cheese whip over a wooden serving board. Top with the flaked salmon, capers, pickled red onion (drained), dill, lemon zest, and season with black pepper.
Step 11 – Serve immediately with the toasted bagel crostini.
