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Salmon and Cream Cheese Bagel

Salmon and Cream Cheese Bagel
Salmon and Cream Cheese Bagel

Salmon and cream cheese bagels, the deli classic now veganised to perfection. These are ideal for a weekend morning with a cold glass of freshly squeeze OJ. Give them a whirl, we know you'll love them.


Before you start

Vegetable Y peeler | Preheated grill | Lightly oiled baking tray | Toaster


For the smoked 'salmon'

  • 1tbsp sesame oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp soy sauce
  • 2 medium carrots
  • Juice of ½ lemon
  • 1 tbsp maple syrup
  • 1 tsp nori sprinkles
  • 1 tsp heaped capers in brine too

For the cream cheese

  • 100g vegan cream cheese
  • Juice of ½ a lemon
  • 1 tsp garlic puree
  • 3 chives
  • Salt and pepper to taste


  • 2 bagels
  • 2 sprigs dill
  • Vegan butter (for spreading)


  1. 1.

    Make the cashew cream “cheese” | Dice the chives | Add the cream cheese, lemon juice, garlic puree, chives and a little salt and pepper to a bowl and stir to combine

    Make the salmon | Add the sesame oil, paprika, garlic, maple syrup, nori flakes and soy sauce to a shallow bowl and stir to combine | Trim and peel the carrots | Use the peeler to ribbon the carrots | Add the carrot ribbons to the bowl and stir until they’re covered in the marinade | Lay the marinated carrots on the lined tray, spoon over the remaining marinade and grill for 3-4 minutes until just starting to crisp | Transfer the grilled carrot to a small bowl, add the lemon juice, capers and brine and stir to combine

    Toast, dress and serve the bagels | Toast the bagels in the toaster | Butter the bagels, spread with the cream cheese, top with the salmon, garnish with dill fronds and serve immediately