Smoked ‘salmon’ bagel
Impress your brunch guests with this tasty fish alternative, crafted from a surprisingly simple secret ingredient. Thinly sliced carrots–marinated in lemon juice, olive oil, and liquid smoke–deliver the same smoky flavor and texture of salmon. Paired with creamy plant-based cheese, fresh dill, and capers, this smoked “salmon” transforms a simple meal into a sophisticated work of culinary art.
Ingredients
(SERVINGS: 2)
- 2 carrots
- Juice of half a lemon
- 3 tbsp. olive oil
- Few drops of liquid smoke
- Salt and pepper to taste
- Few sprigs of fresh dill (optional)
- 1 tbsp. capers
- Vegan cream cheese
- 2 bagels to serve
Preparation
- Prep: Preheat the oven to 350° F. Line a baking tray with parchment paper.
- Peel, steam, and cool: Using a vegetable peeler, slice the carrots into thin ribbons. Steam the carrots for 5 minutes, then remove from heat and rinse them with cold water in a colander.
- Marinate: In a mixing bowl, combine the carrots with the lemon juice, olive oil, and a few drops of liquid smoke. Season with salt and pepper.
- Mix: If using, roughly cut the sprigs of dill into smaller pieces and/or finely chop the capers. Add to the bowl. Mix well and spread evenly on the lined baking tray.
- Cook and assemble: Cook in the oven for up to 10 minutes, making sure the carrot doesn’t burn. Serve with plant-based cream cheese on a toasted bagel!
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