Cured Salmon & Seaweed Salad Bagel

Salmon Bagel


Ingredients (for curing the salmon):

Salmon (end tail fillet)

300g crushed sea salt

100ml Maple syrup 

1 tbsp Wild Fennel Co. Cow Seasoning 

Fresh garden herbs - suggest dill/tarragon 


Ingredients (for the bagel):

Cream cheese

Borage flowers

Seaweed salad

Wild Fennel Co. Cow Seasoning



Wash salmon tail fillet in cold water. Pat dry with paper towel and place in small baking dish.

Mix all of the remaining ingredients above in a bowl and evenly press over the salmon so all flesh is covered.

Wrap in cling film and leave in the fridge for 3 days.

Take salmon out of the fridge and wash in cold water again. Pat dry with paper towel once more then your salmon is ready to slice and serve with your favourite bagel toppings, in this case cream cheese, seaweed salad, borage flowers.

To finish use a sprinkle of the Cow seasoning or cracked black pepper.

Cow Seasoning

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