Vegan "Smoked Salmon" Bagels With, Moorish Avocado Humous Avocado, Capers and Red Onion

Serves 4

Prep Time: 5 minutes
Cooking Time: 15 minutes (including 10 minute steeping time)


For the carrot "smoked salmon"
2 large, wide carrots (500g)
3 lapsang souchong teabags

1 tbsp salt

For the bagels

4 bagels

1 x 150g tub of Moorish Avocado Humous

1 ripe but firm avocado, covered with a decent squirt of lemon juice and sea salt

3 tbsp maple syrup

1 sheet of dried nori seaweed

1 sheet of kombu seaweed, if you have it but optional

1/2 medium red onion, very finely chopped

2 tbsp vinagered capers, roughly chopped

Sea salt and freshly ground black pepper


TO MAKE THE CARROT "SMOKED SALMON" top and tail the carrots. We used a mandolin to achieve 1mm think slices, or use a knife to cut the carrots thinly. Pour 1 litre of water into a wide shallow saucepan, and bring to the boil. Add the teabags, salt, maple syrup, nori and kombu and allow to cook for 30 seconds before turning off the heat. Set aside and allow to steep until cool. Drain and wipe away the seaweed and teabags. This will now store in the fridge for up to 2 days, but is ready to use straight away.

TO MAKE THE BAGEL simply split and toast the bagel face side down on a hot griddle, or face side up under a grill until toasted and a little charred. Split the tub of avocado humous between the 4 toasted bagel bases and spread evenly. Top with the avocado, then the carrots, laying them onto the bagel like smoked salmon ribbons. Finish with the onions, capers and seasoning and pop the bagel lid on to serve.