Vegan smoked salmon and cream cheese bagel
This is a delicious vegan version of the classic smoked salmon and cream cheese bagel. A perfect sandwich for brunch, a summery picnic, or any other casual celebration. Making the smoked carrots is very simple, and you can adjust how strong the flavour is by how long you leave them to marinate. The seaweed is optional, but it adds a gentle sea flavour. This is one of those recipes that will surprise and is liked by everyone.
Cook's notes
Adjust the quantity of seaweed to your taste (we used a 10 cm piece of kombu for this recipe). Leave it in big pieces to be easier to remove.
Ingredients
#For the vegan smoked salmon:
- 1 large carrot
- 470ml water
- 1 tbsp soya sauce, or tamari to be gluten free
- 1 tsp maple syrup or brown sugar
- ½ tsp smoked paprika
- ½ tsp salt
- kombu, wakame or nori seaweed (optional)
- olive oil
- 5g fresh dill, finely chopped
- juice of ½ a lemon
#For the sandwiches:
- 4 bagels
- 150g vegan cream cheese
- 3 tbsp capers
- ½ red onion, finely sliced
Method
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Step 1
Using a vegetable peeler, shave the carrots into long ribbons.
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Step 2
In a medium saucepan, add the water, soya sauce, syrup or sugar, paprika, salt and seaweed, and bring it to a gentle boil.
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Step 3
Add the carrots and let them simmer in the broth for 30 minutes.
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Step 4
Turn off the heat and leave the mix to cool. The carrots can be used straight away after draining and discarding the seaweed, but if you like a stronger flavour, leave in the broth for few hours or in the fridge overnight.
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Step 5
Add the drained carrot ribbons to a bowl with some olive oil, the dill and a squeeze of lemon to taste.
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Step 6
Open and lightly toast the bagels. Spread the cream cheese on the bottom halves, and top with the marinated carrots. Add capers and red onion, and place the remaining halves of the bagels on top.