Products used in this recipe
Beetroot Cured Smoked Salmon Bagel
Yield: 10 Servings
Yield: 10 Servings
Curing smoked salmon in beetroot juice gives it a beautiful colour and subtle flavour. Used here in a bagel with Edgell avocado pulp, ricotta, capers, cucumber and red onion.
Instructions:
Step 1
Place thawed Neptune Salmon in gastronorm. Pour over reserved Edgell Beetroot juice, cover and refrigerate for 3 hours.
Step 2
Remove salmon and drain on paper towel.
Step 3
Whip ricotta, lemon juice and zest.
Step 4
Spread one side of bagel with whipped ricotta, the other with Edgell Avocado. Layer with cucumber, cured salmon, red onion, and capers, sprinkle over dill.
