We partnered with Primrose Bagel Co in Toronto to bring you a plant-based version of the smoked whitefish bagel sandwich we all know and love, using our very own Celery Root Smoked Whitefish.

Category	Servings	Time
Breakfast or Lunch	1 bagel sandwich	10 minutes

Ingredients:

• 1 fresh bagel (ensure egg- and dairy-free if you’re plant-based)
• ¼ cup of vegan cream cheese, either pre-bought or DIY works too (we’re into this recipe from The Hidden Veggies).
• ½ tin of Seed to Surf’s Celery Root Smoked Whitefish (larger chunks halved or all portions diced, pending your textural preference) 
• 1 tbsp fried capers (see instructions below)
• 4-5 thin slices of red onion (adjust quantity to your preference) 
• 6-8 pieces of thinly sliced cucumber 
• A few pieces of pickled fennel (optional, but great if you have it) 
• Salt & Pepper to taste

Instructions:
To make one bagel sandwich: 

1. Start by frying your capers. Pour oil into a small saucepan about ⅛ inch deep. While the oil is heating up, drain your capers and dry them using paper towel or a kitchen towel. Once the oil is shimmering, add your capers to the pan and fry until golden brown, 2-3 minutes. Remove from oil and set aside. 
   
   
2. Toast your bagel, should you prefer.
   
   
3. Assemble your bagel sandwich! On one half of the bagel (facing up), add a generous spread of cream cheese (about ⅔rds), your whitefish (chopped to your preference), the fried capers, red onions, and thinly sliced cucumber. On the other half of the bagel, spread the remaining cream cheese. Season with salt & pepper. Put the two halves together, cut in half, and enjoy! 

Note: We partnered with Primrose Bagel on their original take of this recipe. Our fried capers recipe was inspired by Foodtasia.