Carrot ‘Salmon’ Mini bagels

Method:

Peel the carrots lengthwise.

Place the carrot strips into a bowl and pour over the soy sauce, rice wine vinegar, liquid smoke and a few pinches of salt.

Toss the carrot peels to combine the marinade. Set aside for at least an hour.  

Slice mini bagels in half and place on a lined oven tray. Bake at 180°C for 15 minutes.  If you can’t find mini bagels, you can use a sliced baguette. 

When bagels are toasted, remove and spread the cream cheese generously on each slice.

Place on halved cucumber slices and the carrot ‘gravlax’ strips.   

Plate up and enjoy!

Ingredients:

3 large carrots 

½ cup soy sauce 

¼ cup rice wine vinegar 

1 tbsp liquid smoke  

salt to taste  

1 bag of mini bagels (10)  

1 tub of Angel Foods cream cheese 

1 cucumber (sliced)