Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Rice paper salmon bagel
Ingredients
- Rice Paper Discs
- 4 rice paper sheets
- 2 eggs ) beaten (for egg wash
- 1-2 teaspoon olive oil for board
- 2-3 tablespoon everything bagel seasoning
- Filling
- 1/4-1/2 cup cream cheese or thick greek yogurt
- 8-10 slices smoked salmon
- 1-2 tablespoon capers
- 2-3 tablespoon red onion thinly sliced
- dill fresh; optional but recommended
Directions
- Build the Rice Paper Layers: Dip one side of a rice paper sheet into the egg wash. Press it firmly onto a second sheet. Dip the whole double sheet into the egg wash until both sides are fully coated.
- rice paper sheet being dipped in egg wash
- Shape the Disc: Place onto a lightly oiled board. Cut a small X in the center, about 1.5 inches in each direction. Gently pull the four flaps back to create a center hole and press the edges down to form a round disc shape.
- Repeat: Make a second disc the same way so you have a top and a bottom.
- Season and Bake: Transfer both discs to a parchment-lined baking sheet. Sprinkle generously with everything bagel seasoning. Bake at 350°F convection (or 375°F regular) for about 10 minutes until golden and crisp all over. Let cool slightly.
- rice paper sandwich discs dipped in egg wash and on parchment paper before baking
- Build the Sandwich: Flip both discs so the smooth side faces up. Spread cream cheese or Greek yogurt generously across the base disc. Layer smoked salmon to cover, then add capers, red onion, and fresh dill.
- Close and Serve: Press the second disc on top and serve immediately.
Chrome Extension
