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The Ultimate Vegan Smoked Whitefish Bagel

The Ultimate Vegan Smoked Whitefish Bagel
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.




or Lunch

1 bagel sandwich

10 minutes


  • 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


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.


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