Vegan 'Smoked Salmon' Bagel with Tomato
with vegan cream cheese, capers, pickled shallot and small salad
Informations supplémentaires
45 min.
|
495 kcal
|
easy
|
|
Printable version
1. Cook the tomatoes
Bring a small pot of water to a boil. Make an "X" incision on the top of the tomatoes. When the water boils, drop the tomatoes into the pot and cook for 1-2 minutes. Drain then rinse under cold water to facilitate handling.
2. Make the marinade
In a food processor, place the nori sheet, liquid smoke and soy sauce. Reduce everything to a homogeneous sauce. Put in a bowl.
3. Marinate the tomatoes
Remove the skin from the tomatoes. Cut the tomato into quarters and remove the center with the seeds. It's okay if there's a little seed left on the flesh. Cut the remaining flesh into thin slices. Place the tomato slices in the bowl with the marinade and marinate for at least 25-30 minutes in the refrigerator.
4. Pickle the shallot
Thinly slice the shallot and put it in a small bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot and let marinate.
5. Make the salad
Thinly slice the cucumber into half moons. Place in a bowl with the spinach. Add a drizzle of oil, salt and pepper. Add balsamic vinegar if desired.
6. Plate your dish
Toast the bagels to taste. Garnish with the cream cheese, drained marinated tomatoes, shallot and capers. Serve with the salad. Bon appétit!
2unitSesame bagels
100gCream Flavoured Spread
2unitTomato(es)
1unitShallot
30mlCapers
95mlSauce Mix (liquid smoke,soy sauce)
1unitLebanese Cucumber(s)
0.5unitNori Sheet(s)
40gBaby Spinach
What you need
pot, strainer, food processor, bowls
495 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
19g
29%
cholesterol
55mg
18%
fiber
4g
16%
protein
17g
saturated
10g
50%
sodium
751mg
31%
sugar
16g
trans
0g