Satisfy your craving for something different with this recipe for Pastrami Smoked Salmon & Everything Bagels! Enjoy the succulent smokiness of pastrami-flavored salmon on a scratch-made everything bagel.
WHAT YOU'LL LOVE
- Pastrami-style brine and rub: The 48-hour pickling-spice brine and coarse coriander crust give salmon the flavors of deli pastrami.
- Mustard-sauce binder: A thin coat of mustard sauce holds the ground seasoning on through the smoke.
- Autolyzed bagel dough: A 30-minute rest after mixing flour and water builds gluten structure before the yeast goes in.
- Boil-then-seasoned bagels: A one-minute brown sugar boil sets the crust, and the wet surface grabs the everything seasoning.
Pastrami Smoked Salmon & Everything Bagels
Britt Shoffner
Rated 4.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
1 hour 3 minutes
Cook Time
3 hours
Calories
632
Chef Tom and Chef Britt bring you their first collaboration of 2020: Pastrami Smoked Salmon & Everything Bagels. Succulent and smoky salmon with incredible pastrami flavors served on a classic everything bagel made from scratch! You won’t wanna miss this!
Ingredients
- 9.5 oz cold water
-
1 lb Antimo Caputo '00' Flour
- 15 g, plus 2/3 C Brown Sugar
-
9 g Kosher Salt
-
4 g Instant Dry Yeast, or Bread machine instant yeast (not active dry)
-
Cattleman’s Grill Everything Bagel Seasoning, as needed
-
1-2 each (3 lb) salmon filets
- 3 qt water
-
1 (1 lb) bag Cattleman’s Grill Butcher House Brine
- 6 cloves garlic, crushed
- Pickling spice (recipe below)
- 4 lb ice
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
-
1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp red chile flakes
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 1 tsp ground ginger
- 1 tsp ground mace (or nutmeg)
- 1 small cinnamon stick, crushed
- 2 bay leaves, broken into pieces
-
Chile Slinger Fatalii Mustard Sauce (substitute)
-
2 tbsp Cattleman’s Grill California Tri-tip Seasoning
- 2 tbsp coriander seeds
Everything Bagels:
Pastrami Smoked Salmon:
For the brine:
For the Pickling Spice:
For the rub:
Directions
To Make the Dough:
Place cool water in the bottom of a KitchenAid bowl fitted with the dough hook attachment.
- Place '00' flour on top of that and mix on low speed until no dry patches are present.
- Cover with plastic wrap or a damp cloth and “autolyse” for 30 minutes.
- After thirty minutes, add 4 g yeast, 15 g sugar and 9 g salt to dough and mix on 2nd speed for approximately 6 minutes until all add-ins are dissolved and the dough has an improved/developed gluten structure.
- Divide dough into 6 even pieces (roughly 125 g a piece).
- Preshape dough into small rounds with tight seams on the bottom.
- Cover with plastic wrap and let rounds bench rest for 15 minutes.
- To shape the bagels, poke a hole into the center of each ball, then gently stretch into a 4-inch ring.
- Arrange on a parchment-lined half sheet pan, cover with plastic wrap and refrigerate 24-36 hours, depending on your schedule. (You can extend this rise up to 48 hours if your yeast is sluggish.)
To Finish/Bake:
Preheat YS640s to 425°F, set up for indirect grilling.
- Place 2/3 cup of everything seasoning into a small bowl, that’s big enough for a bagel to set in.
- Prepare a large pot with boiling water and dissolve 2/3 C Brown Sugar into it.
- Working in batches, boil the bagels for 1 minute total, 30 seconds on each side.
- Using a slotted spoon, remove the bagels and place them onto a wire rack.
- While the bagels are still wet, thoroughly coat seasoning by pushing the tops of the bagels into the Everything Seasoning and back on to the wire rack.
- Once all the bagels are boiled and seasoned, place them onto the top rack of the grill, centered.
- Close the lid and allow bagels to bake for 18-25 minutes, checking after 15 minutes.
- The internal temperature should be between 209°F-212°F when finished. Allow bagels to cool before slicing.
For the Pastrami Smoked Salmon:
To make the pickling spice, warm a dry hot cast iron skillet over medium heat. Toast the fennel, coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Combine the toasted spices with the remaining spices.
- Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until the brine is dissolved. Simmer for about two minutes.
Add the ice to an 8 Quart Briner Bucket. Pour the briner mixture over the ice. Stir to melt the ice.
- Place the salmon filets in the brining liquid. Lock the plate in place to make sure they are fully submerged. Refrigerate for 48 hours.
Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking.
- Remove the salmon from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Transfer to a wire rack.
Apply a thin layer of Chile Slinger Fatalii Mustard Sauce (substitute) the surface of the meat to help the rub adhere. Combine equal parts Cattleman’s Grill California Tri-tip Seasoning and coriander seeds in a spice grinder. Set the grinder to a coarse grind. Season the surface of the salmon with the coarse ground seasoning.
- Smoke at 250ºF until the internal temperature reaches 140ºF, about 2 hours.
- Serve warm or chilled.
Recipe Note
Recipe FAQ
Why brine the salmon for 48 hours with pickling spice?
The long soak seasons the fish through and carries the fennel, coriander, mustard seed, and clove notes associated with pastrami deep into the meat, rather than leaving them on the surface.
Why rinse the salmon and apply mustard sauce before the rub?
Rinsing removes surface salt left from the brine, and the thin mustard layer gives the coarse tri-tip and coriander seasoning something to cling to while it smokes.
Why let the bagel dough rest for 30 minutes before adding the yeast, sugar, and salt?
This autolyse step lets the flour hydrate and begin forming gluten on its own, so the dough needs less mixing once the remaining ingredients go in.
Why boil the bagels in brown sugar water before baking?
A short boil, 30 seconds per side, sets the outer crust and gives the bagels their chewy skin. The sugar in the water helps the crust brown, and the wet surface lets the everything seasoning stick.
What internal temperature should the salmon reach?
The USDA minimum for fish is 145°F. This recipe's directions pull the salmon at 140°F, so smoke it to at least 145°F, confirmed with an instant-read thermometer.
How indoor-friendly is this recipe?
2 out of 5. The bagels bake well in a home oven and the brine works the same anywhere, but the 250°F smoke that gives the salmon its character needs a smoker or pellet grill.
Recipe Highlights
48-hour pastrami brine: Seasons the salmon through with pickling spice.
Mustard-bound coarse rub: Holds the crust on through the smoke.
Autolyzed dough: Builds gluten with less mixing.
Sugar-water boil: Sets the crust and holds the everything seasoning.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.44 oz
- per serving
- Calories
- 632
- Carbs
- 125 grams
- Protein
- 33 grams
- Fat
- 42 grams
- Sodium
- 92 milligrams
