This take on the smoked salmon and cream cheese bagel is packed with vitamins and minerals from the seaweed salad, as well as providing Omega-3 from the salmon.
Dark rye bagels are few and far between so a regular bagel can be used; we use it for the colour contrast of the black bread against the orange salmon and green wasabi and seaweed as well as the rye flavour.
Ingredients
● 1 heaped tsp wasabi tobiko (made by mixing flying fish roe, also known as tobiko, with wasabi paste and horseradish to taste)
● Black sesame seeds
For the seaweed salad:
● 50-60g dried wakame seaweed
● 70ml rice vinegar
● 1 tbsp salt
● 1 tbsp sugar
● ½ tsp toasted sesame oil
● 50ml rapeseed oil
● 2 small red chilli peppers, diced
● 4 tbsp sesame seeds
● 1 dark rye bagel
● Plain cream cheese
● 85g finely sliced smoked salmon
● Fresh lemon juice
● Freshly ground black pepper
Method
● First make the seaweed salad: put the wakame in a mixing bowl and soak in cool water for 20 minutes.
● Remove from water, squeeze dry, and trim away any tough bits. Cut into thin strips and place in a large mixing bowl.
● In a separate bowl, combine the vinegar, salt, sugar and both oils. Pour the dressing over the wakame, add the chilli peppers, and toss.
● Sprinkle with the sesame seeds.
● Spread both sides of the bagel generously with the cream cheese and layer the flat side of the bagel with the smoked salmon.
● Spread the wasabi tobiko mixture over the salmon and add a squeeze of lemon juice and a sprinkle of freshly ground black pepper.
● Top with seaweed salad, sprinkle with black sesame seeds, and add the bagel top.