Carrot Lox Bagel with Pickled Onions
Ingredients
Quick pickled onions
- 1 red onion, thinly sliced
- 1 C white wine vinegar
- 3 TBSP @swervesweetie sweetener (or sugar)
- 1/2 tsp salt
- 1 TBSP peppercorns
Smoked carrot lox
- 4-5 carrots, “ribboned” with a peeler or mandalin
- 1/4 C hot water
- 1 tsp salt
- 1 lemon, juiced
- 1 TBSP caper brine
- 2 TBSP rice vinegar
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 tsp kelp granules or nori flakes
- 1 TBSP liquid smoke
- 1 tsp agave or maple syrup
Bagel components
- pickled onions
- carrot lox
- @kitehillfoods chive cream cheese
- fresh dill
- capers
- @odoughs everything bagel (GF, V, 100 cal per bagel)
Preparation
Prepare pickled onions
Place sliced onion in a jar.
Bring vinegar, sweetener, peppercorns, and salt to a boil. Pour over onions and let cool to room temperature.
Prepare carrot lox
Place carrots in a steamer basket and steam for 5-7 minutes until tender but not mushy.
Combine all other ingredients in a bowl and immediately transfer carrots to bowl. Mix to coat.
Store in an airtight container for at least 2 hours before serving, preferably overnight, for up to a week.
Assemble bagel
Spread chive cream cheese on the bagel halves.
Top with carrot lox, pickled onions, capers, and fresh dill.
Tips
Pickled onions can be stored in an airtight container in the refrigerator for weeks.
This dish is a plant-based alternative to traditional lox and cream cheese bagel and can be prepped in advance for easy meals.
