Smoked Cream Cheese topped with Cold Smoked Salmon
Authored by Hugo Trepanier. Hugo is a friend of BBQ Distro and slings TX Stlye BBQ all the way from Canada! You can catch his backyard awesomeness anytime in Instagram: @torrieuxbbq
Total Time: 3 Hours
Ingredients
- Philadelphia Cream Cheese
- Salmon filet (choose your size, this recipe goes big at 10-12 lbs!)
- Finch Sweet & Savory All Purpose Rub
- Big Wick's Mesquite Jalapeño Glaze
- Kosher Salt
- Brown Sugar
Intro / Prep
Like most of us the flavor of the Big Wick's Mesquite Jalapeño Glaze hit me like a fully loaded Mack truck. Big Wick's is Packed with sweet, savory, velvety notes that hit the spot on just about everything you put it on. Below is one of the family’s ( and friends, and soon yours )favorite appetizers recipe : smoked cream cheese topped with cold smoke salmon and big wick’s mesquite smoked jalapeños glaze.
Let’s get this out of the way: smoked cream cheese. I use Philadelphia, score the top, season with Finch Sweet & Savory All Purpose Rub. I like the layers profile it gives you: salty (cream cheese), sweet (finch rub), salty (smoked salmon), sweet (Big Wick's).
The Cook :
Put in the bbq @225-250°, smoke for 2 to 3 hours.
Cold smoke salmon: well depending on where you live this part might be more challenging. Just make sure the ambient temperature doesn’t go past 69°F for food safety. I usually cold smoke salmon in November or December when the temperature outside is low. I filet a big salmon (10-12 lbs) dry brine it for 24 hours in a mix of 50/50 kosher salt and brown sugar. After 24 hours, rinse thoroughly for about 10 minutes. Let rest uncovered in the fridge for 24 hours. Then cold smoke it for 4 to 12 hours. I use cherry and maple wood for that. If you’re still reading and thinking no way I’m going through all that, then just go to the grocery store and buy a pack of cold smoke salmon and you’ll be good to go.
Once you have all your hard earn ingredients, just spread some cream cheese on a cracker, add a nice thick slice of cold smoke salmon and pour ( generously ) Big Wick's Jalapeño Glaze on top.
Made with BBQ Distro
Grab the exact rubs and sauces from this cook:
