Carrot ‘Salmon’ & Cream Cheese Bagel

Carrot ‘Salmon’ & Cream Cheese Bagel

Capers and dill give this vegan smoked salmon bagel the taste of the sea without the cruelty while the cheese adds a delicious creaminess. This vegan bagel ultimate lunch for when you’re feeling fancy.

Total Time: 1 hour 20 minutes

Prep Time: 1 hour 15 minutes

Cook Time: 5 minutes

Servings: 4

Rating:  

Total Time: 1 hour 20 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the carrot salmon:
  • Handful of fresh dill
  • half large sheet of nori
  • 0.5 0.5 Tbsp lemon juice
  • 0.5 0.5 Tbsp olive oil
  • 0.25 0.25 Tbsp capers from a jar
  • 0.25 0.25 Tbsp brine from capers
  • 0.25 0.25 tsp liquid smoke (optional)
  • pinch of salt
  • 1 1 medium carrots
  • For the vegan cream cheese:
  • 62.5 62.5 g raw cashews
  • 0.25 0.25 garlic clove
  • 0.5 0.5 Tbsp nutritional yeast
  • 0.25 0.25 Tbsp lemon juice
  • To serve:
  • 1 1 bagels
  • rocket

Method

  1. Transfer the cashews to a small bowl, cover with hot water straight from the kettle and leave to soak while you carry out the next steps.
  2. To make the marinade, roughly chop the dill and use scissors to cut the nori into small pieces, then add both to a large flat-bottomed bowl along with the lemon juice, olive oil, capers, caper brine, liquid smoke, and a pinch of salt. Stir to combine.
  3. Using a peeler, peel the carrots into ribbons width ways and add them to a saucepan full of boiling water on a medium-high heat. Simmer for 3-5 minutes or until the carrots are soft.
  4. Drain the carrots, rinse with cold water and add them to the marinade. Stir through so the carrots are coated in the marinade and set to one side for a minimum of 1 hour or overnight so the flavours absorb into the carrot.
  5. Meanwhile, prepare the cream cheese by adding the cashews to a high-powered blender or food processor along with the garlic, nutritional yeast, lemon juice, a generous pinch of salt and 100ml (3.4 fl.oz) of water. Blend until smooth, then transfer to a bowl, cover, and refrigerate for at least 30 minutes.
  6. When you’re ready to serve, cut the bagels in half and toast them on until golden brown. Then spread the cream cheese over the bottom half of each bagel and add a generous serving of the carrot ‘salmon’. Top with a handful of rocket and finally place the top half of the bagel on top.

Bored of falafel and hummus sandwiches?

Try something new with these epic vegan sandwich recipes

Written by

Roxy Pope and Ben Pook

Roxy Pope and Ben Pook

Vegan recipe creators and authors Roxy and Ben from SO VEGAN are on a mission to make it easy for everyone to eat more delicious plants so people and the planet can thrive.

www.wearesovegan.com/

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it