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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


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. Cold smoke process can be done in hundreds of ways, smoke tube, saw dust, etc. 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, so I don’t have to bother too much about the salmon temperature. 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 your like : 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.


Featured in this awesome recipe...

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