Carrot ‘Salmon’ + Cream Cheese Bagel

This vegan salmon bagel is divine and the capers and dill perfectly capture the taste of the sea

Ingredients

-1 bagels+

Metric

Method

1. 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. 2

   To make the marinade, add the dill, nori, lemon juice, olive oil, capers, caper brine, liquid smoke, and a pinch of salt to a large flat-bottomed bowl and stir to combine.

   
3. 3

   Add the carrot ribbons to a saucepan full of boiling water on a medium-high heat. Simmer for 3-5 minutes or until the carrots are soft.

   
4. 4

   Drain the carrot ribbons, 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. 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. 6

   When you’re ready to serve, cut the bagels in half and toast them 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.