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Whiskey Mustard Cured Salmon-Bagels and Bacon Goat Cheese Spread


  • 4 Each-Bagels
  • 12 Ounces-Goat Cheese-softened
  • 2 Tablespoons-Heavy Cream
  • 3 Strips-Apple Wood Smoked Bacon-thin sliced, cooked, drained on a paper towel
  • To Garnish-Watercress


Cure for Salmon: Must be done at least 24 hours in advance:


  • 8 Ounce-Salmon-fresh fillet
  • 1/2 Cup-Kosher Salt
  • ½ Cup-Brown Sugar
  • 1/4 Teaspoon-Crushed Red Pepper
  • 2 Tablespoons-Jack Daniels-or your favorite bourbon
  • 2 Tablespoons-Dijon Mustard
  • To Taste-Fresh Cracked Pepper
  • 1 Each-Lemon-zest of
  • 1/2 Cup-Parsley-leaves only, chopped




  1. To make cure combine salt, sugar, crushed red pepper.
  2. Add bourbon to cure, mix together and set aside.
  3. Brush salmon on both sides with mustard, season with pepper and lemon zest.
  4. Place a double layer of plastic wrap on a plate and add about half of cure.
  5. Spread cure out slightly larger than size of the fillet and top with salmon.
  6. Top salmon with parsley and gently press into flesh.
  7. Top with remaining cure, making sure to cover entire piece of salmon.
  8. Wrap salmon tightly and refrigerate for 24 to 48 hours.
  9. Remove salmon from refrigerator, unwrap, brush off cure and discard.
  10. Using paper towel blot off any remaining moisture.
  11. Put cured salmon on a clean plate and place in refrigerator uncovered for 1 hour.
  12. To make spread, combine goat, bacon and cream in food processor until incorporated.
  13. Remove from refrigerator and slice into very thin pieces.
  14. Half bagels, top from bottom, and toast.
  15. Smear bacon goat cheese spread on each bagel half.
  16. Top with salmon, garnish with watercress, drizzle of olive oil if desired, and serve.