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:
1. Place thawed Neptune Salmon in gastronorm. Pour over reserved Edgell Beetroot juice, cover and refrigerate for 3 hours.
2. Remove salmon and drain on paper towel.
3. Whip ricotta, lemon juice and zest.
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.
