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Vegan ‘Smoked Salmon’ Bagel with Tomato

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Vegan 'Smoked Salmon' Bagel with Tomato

with vegan cream cheese, capers, pickled shallot and small salad

Informations supplémentaires
45 min. | 495 kcal | easy | Family, Vegetarian | Printable version
1. Cook the tomatoes Bring a small pot of water to a boil. Make an "X" incision on the top of the tomatoes. When the water boils, drop the tomatoes into the pot and cook for 1-2 minutes. Drain then rinse under cold water to facilitate handling.
2. Make the marinade In a food processor, place the nori sheet, liquid smoke and soy sauce. Reduce everything to a homogeneous sauce. Put in a bowl.
3. Marinate the tomatoes Remove the skin from the tomatoes. Cut the tomato into quarters and remove the center with the seeds. It's okay if there's a little seed left on the flesh. Cut the remaining flesh into thin slices. Place the tomato slices in the bowl with the marinade and marinate for at least 25-30 minutes in the refrigerator.
4. Pickle the shallot Thinly slice the shallot and put it in a small bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot and let marinate.
5. Make the salad Thinly slice the cucumber into half moons. Place in a bowl with the spinach. Add a drizzle of oil, salt and pepper. Add balsamic vinegar if desired.
6. Plate your dish Toast the bagels to taste. Garnish with the cream cheese, drained marinated tomatoes, shallot and capers. Serve with the salad. Bon appétit!
2unitSesame bagels
100gCream Flavoured Spread
95mlSauce Mix (liquid smoke,soy sauce)
1unitLebanese Cucumber(s)
0.5unitNori Sheet(s)
40gBaby Spinach
What you need pot, strainer, food processor, bowls
495 kcal
% daily value
% daily value
carbohydrate 67g
fat 19g
cholesterol 55mg
fiber 4g
protein 17g
saturated 10g
sodium 751mg
sugar 16g
trans 0g