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Giant Smoked Salmon Rice Paper Bagel
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Giant Smoked Salmon Rice Paper Bagel

30 minServes 2Nutri-Score C€€
from @thechefoutwest12 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • rice paper sheetsPantry4 pieces
  • eggs (beaten, for egg wash)Dairy2 pieces
  • olive oil (for oiling the board)Pantry10 ml
  • everything bagel seasoningSpices15 g
  • cream cheese (or thick Greek yogurt)Dairy100 g
  • smoked salmon (thinly sliced)Fish150 g
  • capers (drained)Pantry15 g
  • red onion (thinly sliced)Produce30 g
  • fresh dill (chopped)Produce5 g

per serving

Nutrition

390kcal

Carbs
30 g
Proteins
23 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Mixing bowl
  • Pastry brush

step by step

Method

  1. Build the rice paper layers

    • Dip one side of a rice paper sheet into the beaten egg wash.
    • Press it firmly onto a second sheet.
    • Dip the whole double sheet into the egg wash until both sides are fully coated.
    Step 1

  2. Shape the discs

    • Place the coated double sheet on a lightly oiled board.
    • Cut a small X in the center, about 1.5 inches in each direction.
    • Pull the four flaps back to create a center hole and press the edges down to form a round disc.
    • Repeat with the remaining sheets to make a second disc, for a top and a bottom.
    Step 2

  3. Season and bake

    • Transfer both discs to a parchment-lined baking tray.
    • Sprinkle generously with everything bagel seasoning.
    • Bake at 175 °C convection (190 °C regular) until golden and crisp all over, then let cool slightly.
    Step 3

  4. Build the sandwich

    • Flip both discs so the smooth side faces up.
    • Spread the cream cheese generously across the base disc.
    • Layer the smoked salmon to cover, then add the capers, red onion and fresh dill.
    Step 4

  5. Close and serve

    • Press the second disc on top.
    • Serve immediately.
    Step 5
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