Bagel with salmon and curry sauce
6 servings
5 minutes
Recipe from the book "Burgers" by Valerie Drouet and Pierre-Louis Viel
1
Clean and grate the carrot. Mix in a bowl with half of the olive oil, salt, and pepper.
- Carrot: 2 pieces
- Olive oil: 3 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
2
Wash the cucumber and slice it into rounds. Place in a bowl, add the remaining oil, salt, and pepper. Mix well.
- Cucumbers: 1 piece
- Olive oil: 3 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
3
Place cream cheese in a bowl, add curry, honey, lemon juice, salt, and pepper. Mix well.
- Cream cheese (curd cheese spread): 120 g
- Curry powder: 1 teaspoon
- Liquid honey: 1 teaspoon
- Lemon: 0.5 piece
- Salt: to taste
- Freshly ground black pepper: to taste
4
Slice the smoked salmon into pieces 2–3 mm thick.
- Smoked salmon: 500 g
5
Preheat the oven on the 'grill' setting (or turn on the electric grill).
6
Cut the bagels in half. Spread curry cream cheese on the bottom halves. Add lettuce leaves, slices of salmon, grated carrot, and cucumber rounds. Cover with the top halves of the bagels and press lightly.
- Bagel: 6 pieces
- Cream cheese (curd cheese spread): 120 g
- Mixed salad leaves: 100 g
- Smoked salmon: 500 g
- Carrot: 2 pieces
- Cucumbers: 1 piece
7
Place in the oven (or electric grill) for 4-5 minutes. Serve immediately.
