Carrot lox & bagel
By Max La Manna
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.
-
Prep:15 mins
Cook:12 mins
- Serves 4
Nutrition per serving
-
kcal 463
-
fat 19g
-
saturates 7g
-
carbs 57g
-
sugars 0g
-
fibre 7g
-
protein 11g
-
salt 1.37g
Ingredients
- 4 large carrots
- 3tbsp olive oil
- 1tbsp rice vinegar
- 2tsp liquid smoke
- tsp paprika
- tsp black pepper
- Pinch of salt
- 4 bagels
- 150g cream cheese
- Pickled red onion
- capers
- chopped fresh chives
Method
Preheat the oven to 150°C/130°C fan/gas 2. Line a baking sheet with baking parchment.
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.
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.
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.
