Tokyo Delancey dark rye salmon bagel - The Jewish Chronicle

Name: Tokyo Delancey dark rye salmon bagel - The Jewish Chronicle
Ingredients: 1 heaped tsp wasabi tobiko (made by mixing flying fish roe, also known as tobiko, with wasabi paste and horseradish to taste); Black sesame seeds; 50-60g dried wakame seaweed; 70ml rice vinegar; 1 tbsp salt; 1 tbsp sugar; ½ tsp toasted sesame oil; 50ml rapeseed oil; 2 small red chilli peppers, diced; 4 tbsp sesame seeds; 1 dark rye bagel; Plain cream cheese; 85g finely sliced smoked salmon; Fresh lemon juice; Freshly ground black pepper

www.thejc.com

Experience the flavors of Tokyo Delancey with this dark rye salmon bagel, packed with seaweed salad and wasabi tobiko for a vibrant vitamin-packed treat.

View full recipe on www.thejc.com

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Ingredients

1 heaped tsp wasabi tobiko (made by mixing flying fish roe, also known as tobiko, with wasabi paste and horseradish to taste)
Black sesame seeds
50-60g dried wakame seaweed
70ml rice vinegar
1 tbsp salt
1 tbsp sugar
½ tsp toasted sesame oil
50ml rapeseed oil
2 small red chilli peppers, diced
4 tbsp sesame seeds
1 dark rye bagel
Plain cream cheese
85g finely sliced smoked salmon
Fresh lemon juice
Freshly ground black pepper