Carrot ‘Salmon’ Mini bagels
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!
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)