Tokyo Delancey dark rye salmon bagel


This take on the smoked salmon and cream cheese bagel is packed with vitamins and minerals from the seaweed salad, as well as providing Omega-3 from the salmon.

Dark rye bagels are few and far between so a regular bagel can be used; we use it for the colour contrast of the black bread against the orange salmon and green wasabi and seaweed as well as the rye flavour.


● 1 heaped tsp wasabi tobiko (made by mixing flying fish roe, also known as tobiko, with wasabi paste and horseradish to taste)
● Black sesame seeds

For the seaweed salad:

● 50-60g dried wakame seaweed
● 70ml rice vinegar
● 1 tbsp salt
● 1 tbsp sugar
● ½ tsp toasted sesame oil
● 50ml rapeseed oil
● 2 small red chilli peppers, diced
● 4 tbsp sesame seeds

● 1 dark rye bagel
● Plain cream cheese
● 85g finely sliced smoked salmon
● Fresh lemon juice
● Freshly ground black pepper


● First make the seaweed salad: put the wakame in a mixing bowl and soak in cool water for 20 minutes.

● Remove from water, squeeze dry, and trim away any tough bits. Cut into thin strips and place in a large mixing bowl.

● In a separate bowl, combine the vinegar, salt, sugar and both oils. Pour the dressing over the wakame, add the chilli peppers, and toss.

● Sprinkle with the sesame seeds.

● Spread both sides of the bagel generously with the cream cheese and layer the flat side of the bagel with the smoked salmon.

● Spread the wasabi tobiko mixture over the salmon and add a squeeze of lemon juice and a sprinkle of freshly ground black pepper.

● Top with seaweed salad, sprinkle with black sesame seeds, and add the bagel top.

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