Lactose free Vegetarian Soy free Vegan
cooking time

30 min

difficulty 1
cooking time

30 min

difficulty 1
Lactose free Vegetarian Soy free Vegan

Cheesy bagel with carrot gravlax, capers and dill

Cheesy bagel with carrot gravlax, capers and dill

Step 1

Cook the carrot ribbons for 3 minutes in boiling water, or until tender (but not overcooked).

Step 2

Meanwhile, in a medium bowl, mix the oil with the liquid smoke, vegan fish sauce and dill. Taste and season as desired.

Step 3

Rinse the carrot ribbons under cold water, pat them dry and gently mix them into the marinade. Place in the refrigerator and let marinate for at least an hour, ideally overnight.

Step 4

Taste the carrot ribbons and season with salt if necessary.

Step 5

Toast the bagel halves until golden brown.

Step 6

Spread the bottom half with a generous amount of Pa’lais Cucumber & Chives.

Step 7

Spread the carrot gravlax over it.

Step 8

Finish with a spoonful of capers, tufts of dill and plenty of black pepper.

Tip 1

You can find vegan fish sauce online and in some vegan shops/restaurants. You can replace it with soy sauce and a spoonful of finely chopped nori.

Tip 2

Nice and fresh with cucumber ribbons and red onion.

Pa'lais star

Pa’lais Cucumber & Chives

Ingredients

For the carrot gravlax:

2 medium carrots, sliced 2mm

1.5 tbsp neutral tasting oil (groundnut, rice,.)

1 tsp liquid smoke (or a pinch of smoked paprika)

2 tsp vegan fish sauce

1 tsp fresh dill, roughly chopped

Salt to taste

For the bagel:

2 to 3 bagels

1 jar of Pa’lais Cucumber & Chives

2 tbsp capers

A few tufts of fresh dill

Black pepper

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