How to Cook Perfect Mike's Creamy Sockeye Salmon Bagel Spread

Mike's Creamy Sockeye Salmon Bagel Spread. Instead of topping bagel toasts with slices of expensive smoked salmon, treat your guests to this flavorful spread. You can prepare the salmon It Today, we're going to prepare a special dish, mike's creamy sockeye salmon bagel spread. One of my favorites food recipes.

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Ingredients of Mike's Creamy Sockeye Salmon Bagel Spread

1. Prepare of ● For The Salmon.
2. It's 2 Pounds of Sockeye Salmon Filets [steamed - check for any bones].
3. It's 1 tbsp of Lemon Pepper.
4. Prepare 1/2 Cube of Salted Butter.
5. You need 1 tbsp of Fresh Dill.
6. You need 1 tsp of Granulated Garlic.
7. It's 1 tsp of Granulated Onion.
8. It's 1 Cup of White Wine.
9. You need 1/2 Cube of Salted Butter.
10. You need 1/2 tsp of Fresh Ground Black Pepper.
11. You need of ● For The Dip.
12. You need 3 (8 oz) of Packages Philadelphia Cream Cheese [room temp].
13. It's 1/2 Cup of Sour Cream.
14. Prepare 1 of Small Red Onion [fine minced].
15. Prepare 1 tbsp of Minced Garlic.
16. It's 1 tbsp of Horseradish.
17. Prepare 1/2 Cup of Green Onions [sliced].
18. Prepare Squeeze of Of 1/4 Fresh Lemon.
19. You need 2 tbsp of Capers.
20. It's 3 Drops of Hickory Smoke [optional].

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus. Coho Salmon smoked fillet. also available with a Alaskan King Salmon fillet. Our Honey Smoked King Salmon Belly Strips have a wonderful glaze and will make your mouth water!! Mikes Creamy Sockeye Salmon Bagel Spread.

Mike's Creamy Sockeye Salmon Bagel Spread step by step

1. Add all ingredients in the Salmon section in a skillet. Steam your fish with a tight fitting lid for 20 minutes. No need to flip fillets..
2. Drain fish on paper towels. Remove skin. Fork feather fish. Check for any bones. Chop any vegetables and mix everything together well in the ● Dip section. Chill for 1 hour and serve on toasted bagels. Or, with fresh crispy vegetables to the side..
3. Garnish with fresh chives and lemon wedges. Enjoy!.

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