Hey there, hop stuff! We teamed up with our friends at Seed to Surf to bring you an ear-resistible, over-the-top, must make Easter brunch sandwich: celery root smoked "whitefish" salad on a bagel with our dairy-free Artichoke & Herb cheese!
Vegan Smoked "Whitefish" Bagel
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Product
Artichoke & Herb
Servings
1
Total Time
10 Mins
Ingredients
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1 tin of Seed to Surf celery root smoked “whitefish”
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1/4 cup of vegan mayo
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2 sprigs of green onion
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6-8 sliced cucumbers
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1 tbsp of fresh dill, chopped
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4-5 thin slices of red onion (adjust quantity to your preference)
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capers
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lemon juice
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salt and pepper
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1 vegan bagel
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½ wedge Artichoke & Herb, Nuts For Cheese
Directions
- Start by frying your capers. Pour oil into a small saucepan about ⅛ inch deep. While the oil is heating up, drain your capers and dry them using paper towel or a kitchen towel. Once the oil is shimmering, add your capers to the pan and fry until golden brown, 2-3 minutes. Remove from oil and set aside.
Toast your bagel (optional).
Assemble your bagel sandwich! On one half of the bagel (facing up), add a generous spread of Artichoke & Herb cheese, “whitefish” (chopped to your preference), the fried capers, red onions, and thinly sliced cucumber. On the other half of the bagel, spread the remaining cheese. Season with salt & pepper. Put the two halves together, cut in half, and enjoy!
