Mix-and-match mini bagel halves topped with carrot lox, plain or herb cream cheese, tomato, cucumber, capers, red onion, and fresh dill so each bite feels custom.
By james
Servings
4
6 piece Mini bagels
3 piece Large carrots
2 tbsp Soy sauce
1 tsp Liquid smoke
1 tbsp Rice wine vinegar
1 tbsp Olive oil
0.5 piece Nori sheet
225 g Cream cheese
3 tbsp Fresh dill
2 tbsp Chives
1 piece Lemon
1 clove Garlic clove
2 piece Roma tomato
2 piece Persian cucumber
0.5 piece Red onion
3 tbsp Capers
Flaky sea salt
Black pepper
1 tbsp Everything bagel seasoning (garnish)
Calories
871 kcal
Protein
23g
Carbs
138g
Fat
27g
Fiber
22g
Sugar
42g
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Carrot Lox
1. Peel the carrots and use a vegetable peeler to shave them into long, thin ribbons — work along the length of the carrot to mimic the silky strips of smoked salmon. Aim for even, wide ribbons.
3 piece Large carrots
2. Crumble the nori sheet into a small bowl. Whisk together the soy sauce, liquid smoke, rice wine vinegar, olive oil, and crumbled nori. Add the zest and juice of half the lemon. Toss the carrot ribbons in the marinade until fully coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor) — the ribbons will soften and take on a beautifully silky, briny character.
3. Divide the cream cheese evenly between two small bowls. Leave one plain. To the second bowl, finely mince the garlic clove and chives, then fold them in along with half the fresh dill, a squeeze of lemon juice, and a pinch of black pepper. Mix until smooth and fragrant. Transfer each cream cheese to a small serving bowl or ramekin.
225 g Cream cheese,
1.5 tbsp Fresh dill,
2 tbsp Chives,
1 piece Lemon,
1 clove Garlic clove,
Black pepper
Board Prep
4. Slice the roma tomatoes into thin rounds, the Persian cucumbers into diagonal coins, and the red onion into very thin half-moons. Arrange them in separate clusters on a large board or platter. Place the capers in a small bowl and set alongside. Fan the marinated carrot lox ribbons into a loose pile on the board.
2 piece Roma tomato,
2 piece Persian cucumber,
0.5 piece Red onion,
3 tbsp Capers
5. Halve all the mini bagels and arrange them cut-side up on the board. Nestle the bowls of plain and herb cream cheese onto the board. Scatter the remaining fresh dill sprigs across the board for garnish, season the carrot lox lightly with flaky sea salt, and finish with a dusting of everything bagel seasoning over the bagels. Serve immediately and let everyone build their own open-face combinations.
By james
