Bagels with "smoked salmon" and fried capers

Ingredients

• 4 cups (440 g)carrot pulp or finely grated carrots
• 1/2red onion, minced
• 3 tablespoonscapers, chopped
• 2 tablespoonsolive oil
• 2 tablespoonslemon juice
• 1 tablespoonliquid smoke
• 1 tablespoonmaple syrup
• to tastesalt
• 3 tablespoonscapers
• 1/4 cup (60 ml)vegetable oil
• 4–6bagels, sliced in half
• optionalsliced red onion, to garnish

Instructions

1. 1

   Mix the topping

   In a large bowl, combine the carrot pulp or grated carrots with the minced onion, chopped capers, olive oil, lemon juice, liquid smoke, maple syrup and salt. Leave the mixture at room temperature for 1 hour so the flavours can develop.

2. 2

   Dry the capers

   Rinse the capers and pat them dry with a paper towel.

3. 3

   Heat the oil

   Warm the vegetable oil in a small saucepan over medium heat.

4. 4

   Fry the capers

   Add the capers to the hot oil and fry for 2 minutes.

5. 5

   Drain the capers

   Lift the capers out of the oil and leave them on a paper towel to drain.

6. 6

   Assemble the bagels

   Spread the carrot mixture over the sliced bagels. Top with the fried capers and a few slices of red onion, if desired, and serve.

What are smoked salmon bagels?

Bagels topped with smoked salmon are a familiar deli-style combination, often served for brunch. This plant-based version uses carrots seasoned with liquid smoke, lemon and capers to bring a smoky, tangy flavour to the topping.

Carrot pulp gives the mixture a lighter, drier texture, while finely grated carrots work well if that is what you have. The resting time lets the seasoning mingle before you spread it over the bagels.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 18g protein, 100g carbs, 19g fat.

The bagels provide most of the carbohydrates, while the olive and vegetable oils contribute most of the fat. The carrots and capers add flavour and some fibre, but the recipe contains no substantial protein-rich topping. For a more balanced plate, serve a bagel with a side of beans or a protein-rich plant-based yoghurt.

Building the smoky topping

Carrots: use pulp or grate them finely so the topping is easy to spread and stays on the bagel.

Seasoning: liquid smoke provides the smoky note, while lemon juice and capers add sharpness. Maple syrup rounds out the flavours without making the mixture taste like a sweet topping.

Resting: leave the mixed topping at room temperature for the full hour stated in the method. This gives the flavours time to develop.

Getting crisp fried capers

Drying: pat the rinsed capers thoroughly dry before they go into the oil. Wet capers can cause hot oil to spit.

Frying: use medium heat and fry for 2 minutes, then transfer the capers to paper towel. They add a salty, crisp contrast to the softer carrot mixture.

Choosing your bagels

Freshness: choose bagels that are easy to slice and sturdy enough to hold the topping. The recipe does not specify toasting, so serve them sliced as written.

Quantity: the recipe calls for 4–6 bagels for 4 servings. Use 4 for a more generously topped serving or 6 for smaller portions.

Putting the toppings together

Spread the carrot mixture over the cut sides of the bagels, then add the fried capers and optional red onion. Adding the capers just before serving helps preserve their crispness.

Serve once assembled so the topping does not sit on the bagels for too long.

What to serve alongside

A simple green salad or sliced cucumber makes a fresh side for the smoky, salty topping. Add fruit or another brunch side if you want a more substantial spread.

Keep any extra red onion on the side so everyone can add as much as they like.

Recipe notes & tips

• If using grated carrots, grate them finely so the topping spreads easily.
• Measure the liquid smoke carefully, as its flavour can dominate if you add more than the stated tablespoon.
• Pat the capers dry well before frying to reduce splattering.
• Keep the saucepan at medium heat while frying the capers.
• Drain the fried capers on paper towel before adding them to the bagels.
• Add the fried capers just before serving for the best crisp texture.

Variations

• Add dill: scatter fresh dill over the assembled bagels for a fresh herbal note.
• Use toasted bagels: toast the bagel halves before topping if you prefer a crisp base.
• Add cucumber: layer thin cucumber slices under the carrot topping for a cool, crisp contrast.
• Adjust the onion: leave out the minced onion or use extra sliced onion as a garnish.
• Make it tangier: add a little extra lemon juice to the carrot mixture to suit your taste.

Common mistakes to avoid

• Skipping the rest: the topping has less time for its flavours to develop, so allow the full hour.
• Leaving capers wet: water can make hot oil spit; pat them dry before frying.
• Overheating the oil: the capers may brown too quickly; keep the pan over medium heat.
• Frying too long: the capers can lose their crisp, delicate texture; stick to 2 minutes.
• Adding capers too early: they can soften on the topping; garnish the bagels just before serving.

How to store

Store leftover carrot mixture in an airtight container in the fridge and use within 3 days. Keep fried capers separate and store assembled bagels separately from the topping; reheat the bagels on their own and assemble just before serving.

Frequently asked questions