For the pickled cucumber and glaze
- 1 cucumber
- 200ml pure maple syrup (preferably amber syrup for its rich taste)
- 200ml maple vinegar
- 2 star anise
- 2 bay leaves
- 5 white peppercorns
for the bagels
- 4 bagels
- 2 salmon fillets (skin off)
- 2 tomatoes
- 4 tbsp cream cheese
- 2 tbsp fresh dill, chopped
- 1/2 pickled cucumber
- 1 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
- 1 spring onion, sliced, to serve
- 1 handful micro greens, to serve
- 1 lemon, cut into wedges
to make the pickled cucumber
- Thinly slice the cucumber to a 2mm thickness.
- Pour the maple syrup and maple vinegar into a pan then bring to the boil.
- Add the star anise, bay leaves and white peppercorns, then pour half the hot mixture into a jar.
- Leave to cool, then add the sliced cucumber.
- Transfer your jar to the fridge for at least three hours, preferably overnight.
- Boil the remaining mixture until you get a nice sticky glaze, then turn off the heat and set aside to use for your salmon.
to make the bagels
- Preheat your oven to 180ºc.
- Put the salmon fillets on an oven tray with baking parchment paper and brush on half the cucumber glaze.
- Cook for 15 minutes then add the rest of the glaze and set the salmon aside.
- In a bowl, mix the cream cheese, maple syrup and chopped dill.
- Season with salt and pepper.
to assemble the bagels
- Cut and toast the bagels.
- Spread the cream cheese mixture on each side.
- Fill the bagels with pickled cucumbers, flakes of maple glazed salmon and tomatoes.
- Top your filling with sliced spring onion and microgreens of your choice and serve with a lemon wedge.
Chef’s tip: the rest of your pickled cucumber will keep in the fridge for 2 weeks.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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