Bagels with "smoked salmon" and fried capers
A surprising and delightful vegan alternative to smoked salmon Several weeks ago we received a complimentary review copy of The Buddhist Chef, 100 simple, feel-good vegan recipes written by Jean-Philippe Cyr, the creator of The Buddhist Chef. Published by Penguin Random House Canada, this book arrived at exactly the right time. We have just begun...
- Prep time
- 15 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups (440 g) carrot pulp or finely grated carrots
- 1/2 red onion, minced
- 3 tablespoons capers, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- salt, to taste
- 3 tablespoons capers
- 1/4 cup (60 ml) vegetable oil
- 4 - 6 bagels, sliced in half
- Sliced red onion, to garnish (optional)
Instructions
- 1
For the vegan salmon
- 2
1. In a large bowl, combine all the ingredients, then let rest for 1 hour at room temperature for the flavors to develop.
- 3
For the fried capers
- 4
2. Rinse the capers, then pat them dry using a paper towel.
- 5
3. In a small saucepan over medium heat, heat the oil.
- 6
4. Add the capers and fry for 2 minutes.
- 7
5. Transfer to a paper towel to drain.
- 8
To serve
- 9
6. Spread the vegan salmon mixture on the sliced bagels. Garnish with fried capers and a few red onion slices, if desired. Enjoy.