'Salmon' and Cream Cheese Bagels

'Salmon' and Cream Cheese Bagels

We genuinely cannot stop making these. A plant-based take on the classic New York deli bagel, this one has been on heavy rotation in our kitchens for months now. The 'salmon' is made from carrot ribbons marinated in sesame oil, nori flakes, paprika and soy sauce, and it tastes so much more like the real thing than you'd ever expect. Paired with a punchy chive cream cheese, it's the kind of breakfast that feels like a proper treat without taking forever. Make these on a slow weekend morning and you'll be very glad you did.

Cook: 20 min
Serves 2

Before You Start

  • Vegetable peeler
  • Shallow bowl
  • Small bowl
  • Lined baking tray
  • Grill or grill pan

Ingredients

  • 1 tbsp sesame oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp soy sauce
  • 2 medium carrots
  • the juice of half a lemon
  • 1 tbsp maple syrup
  • 1 tsp nori sprinkles
  • 1 heaped tsp capers (including the brine)
  • 100g plant-based cream cheese
  • the juice of half a lemon
  • 1 tsp garlic purée
  • 3 chives
  • salt and pepper to taste
  • 2 bagels
  • 2 sprigs of dill
  • plant-based butter

Method

1

Make the 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.
2

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.
3

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.

Tips & Variations

  • Get the ribbons thin: Use a good peeler and apply steady pressure to get long, even carrot ribbons. The thinner they are, the better they'll absorb the marinade and the more convincing the texture.
  • Make the cream cheese ahead: You can mix the chive cream cheese the night before and keep it in the fridge. The flavours get even better after a few hours, trust us on this one.
  • Bagel choice matters: A proper sesame or everything bagel makes this so much better. It adds another layer of flavour that ties the whole thing together really nicely.

Why This Works

The trick here is the nori flakes in the marinade. That's what gives the carrots that genuine oceanic, 'salmon' flavour that makes people do a double take. Letting the ribbons sit and soak up all that smoky, umami-rich marinade is the key step, so don't rush it.