Bagel gefüllt mit Karottenlachs, Salat und Creme auf Teller

Bagel with carrot-salmon

Karottenlachs in Schüssel mit Mandel-Joghurtalternative und gefülltem Bagel im Hintergrund



  • 300 g flour
  • 200 g wholemeal flour
  • 10 g salt
  • 10 g maple syrup
  • 320 ml lukewarm water
  • 1 sachet dry yeast



  • 300 g carrots
  • 1 sheet nori algae crush
  • 2 tbsp oil
  • 2 tbsp maple syrup
  • 2 tbsp vinegar (e.g. walnut vinegar)
  • 2 tsp liquid smoke (alternatively smoke salt, liquid works better)
  • 1 tsp soy sauce
  • Lots of salt



  1. Knead all the ingredients into a smooth dough. Leave to rise for 30 minutes. 2.
  2. Then boil 1 litre with 30 g maple syrup. 3.
  3. Form the dough into 10 balls and then into rings. 4.
  4. Boil the rings briefly in the maple water and then place them, dripping wet, on a baking tray lined with baking paper. Sprinkle with sesame seeds and bake for 15-20 minutes at 200 degrees.


  1. Put the carrots in a baking dish with quite a lot of salt. 
  2. Bake at 200 degrees. 
  3. remove the salt and peel the carrots into strips with a peeler. Mix the remaining ingredients to make a sauce. Put the carrot strips together with the sauce into a screw-top jar and leave to marinate for 2-3 days.


  1. season the almond yoghurt alternative with chives and a little almond paste.
  2. cut the bagels open, spread with the spread, put lettuce leaves and the carrot-salmon and dill on top.


Recipe and photos by you_did_pumpkinlove by Judith Bernert