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Carrot lox & bagel

• Max La Manna

Published: July 29, 2024 at 11:43 AM

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Serves 4

Prep: 15 mins

Cook: 10 mins - 12 mins

A star rating of 3 out of 5.7 ratingsRate

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If you go for a walk in Brooklyn on a Sunday, I'd guess that one in every ten people will have a bagel with smoked salmon and cream cheese in their hands! I teased this recipe on social media and EVERYONE wanted to know how to make it. Surprisingly easy to make, carrot strips soften in the marinade, becoming deliciously chewy and it has the perfect balance of smoky spices, mimicking the texture and taste of smoked salmon.

Dairy-free

Egg-free

High-fibre

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 4 large carrots
• 3tbsp olive oil
• 1tbsp rice vinegar
• 2tsp liquid smoke
• tsp paprika
• tsp black pepper
• Pinch of salt

To serve

• 4 bagels
• 150g cream cheese
• Pickled red onion
• capers
• chopped fresh chives

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Nutrition: per serving

• kcal463
• fat19g
• saturates7g
• carbs57g
• sugars13g
• fibre7g
• protein11g
• salt1.37g

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Method

• step 1

  Preheat the oven to 150°C/130°C fan/gas 2. Line a baking sheet with baking parchment.

• step 2

  Using a vegetable peeler, peel the carrots into long thin ribbons. Place the ribbons on the baking sheet and bake for 10-12 minutes, until soft. Remove from the oven and set aside to cool.

• step 3

  Meanwhile, in a bowl or container, whisk together the remaining ingredients. Add the carrots to the marinade and gently massage to combine. Cover and keep in the fridge for at least 1 hour or overnight.

• step 4

  Serve on a bagel or toast, spread with a layer of cream cheese. Top with carrot lox, pickled red onion and capers, then sprinkle with chopped chives.

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A star rating of 3 out of 5.7 ratings

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