Beetroot Cured Smoked Salmon Bagel Recipe | Simplot Food - Australia
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
Ingredients
- 2kg frozen Neptune Smoked Salmon Sliced, thawed
- 3kg Edgell®: Diced Beetroot , juice only
- 250g ricotta
- 10ml lemon juice
- 3g lemon zest
- 200g frozen Edgell®: Chunky Avocado Pulp , thawed
- 10 bagels, toasted
- 100g ribboned cucumber
- 100g thinly sliced red onion
- 50g baby capers
- Finely chopped fresh dill, for garnish
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