RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1/3 cup applewood wood chips
  • 2 salmon fillets, skin off
  • 2 Tbsp baby capers
  • 250gm PHILADELPHIA original cream cheese
  • 2 Tbsp. chopped dill
  • 4 bagels
  • 100gm rocket leaves
  • Zest and juice of ½ lemon
  • 2 tsp Cobram Estate Classic Extra Virgin Olive Oil
  • 1 red onion, thinly sliced
  • Salt and Pepper

METHOD:

  • Heat a frypan lined with alfoil over a high heat. Spread the wood chips over the alfoil and light a few embers until smoking (the heat from the pan will keep them smouldering. Place a small rack over the top of the wood chips and add the salmon fillets. Cover with a lid or tightly fitted alfoil and smoke for approximately 8-10 minutes. Remove from the smoker and gently break into flakes.
  • Meanwhile, in a mixing bowl place the cream cheese, capers, dill, lemon juice and zest and mix until well incorporated. Season with salt and pepper to taste.
  • Toast the bagels to warm through. Meanwhile, place the rocket in a small bowl and drizzle over the EVOO, add the zest and a light squeeze of lemon, toss to lightly coat the leaves.
  • To assemble, slather the base of each bagel with the cream cheese, layer on the flakes of salmon slices, red onion and dressed rocket, season with freshly cracked black pepper and serve.

Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Sauvignon Blanc.

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