Hot Smoked Ōra King

Bagel Wrap

By Chef Marc Krampe

Serves: 2


  • 10oz Ōra King Salmon
  • Apple wood chips for smoking
  • 1/2C room temp cream cheese
  • 1/2C room temp crème fraiche


  • 2T kosher salt
  • 1T brown sugar
  • 2tsp black peppercorns
  • 1tsp Szechuan peppercorns.
  • 1tsp white, green and pink
  • peppercorns
  • 1tsp cilantro


  • 1-1.5C self-rising flour
  • 1/2C whole fat yogurt
  • 1T everything bagel spice


  • 1large red onion sliced
  • 12oz apple cider vinegar
  • 1/4C sugar
  • 2 large roasted beets
  • 1tsp kosher salt


  1. Grind your spice rub ingredients together in a spice grinder or mortar & pestle.
  2. Generously season salmon with rub and let sit in fridge for 1-4hrs. Preheat grill or smoker to 150F-200F and smoke for about 1hr until salmon flakes apart or to an internal temperature of 130F-135F.
  3. Pour boiling water over red onions and let sit. While onions are sitting, puree vinegar, sugar, beets and salt. Strain onions and add them to the pickling liquid. Let sit until it cools to room temperature.
  4. For the wrap, combine all dough ingredients by hand or in a mixer with a dough hook. Mix until ball forms and turn out onto a floured surface. Knead dough until smooth and let rest for 20min. Preheat oven to 425F with a pizza stone. Cut dough into 4 pieces and roll out into a circle. Cook on the pizza stone until dough begins to brown and puff up 3-6min depending on oven.
  5. Whisk together your crème fraiche and cream cheese.


To plate, layer your cheese spread, smoked salmon, pickled onions, 1-2 heirloom tomatoes sliced, 1oz sunflower sprouts and caviar (optional) onto warm flatbread.