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Gluten Free
Wheat Free
Lactose Free

Bagels with dill salmon

Print recipe
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Preparation time
ca. 3 Hours

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Ingredients for
12 Portions

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Difficulty
Medium

Ingredients

760 g

470 g

water

30 g

vegetable oil

20 g

yeast

12 g

salt

20 g

honey

Ingredients for the glaze:

As needed

beaten eggs

As needed

sesame seeds

Filling ingredients:

600 g

marinated salmon

400 g

stracciatella

100 g

lime mayonnaise

300 g

rocket

250 g

confit cherry tomatoes

Ingredients for the confit cherry tomatoes:

500 g

date tomatoes

As needed

salt

As needed

sugar

As needed

thyme

As needed

oregano

As needed

orange zest

As needed

lemon zest

As needed

oil

Ingredients for the lime mayonnaise:

100 g

mayonnaise

1

juice and zest of a lime

Preparation

To make the confit tomatoes:
Wash and halve the tomatoes. Place on a baking sheet lined with greaseproof paper and season with plenty of sugar, salt, thyme, oregano, orange and lemon zest and extra virgin olive oil. Bake at 60°C for 10 – 12 hours. Conserve in oil or under moderate vacuum.

To make the bagels:
Put the Foodservice Mix and yeast into a stand mixer fitted with a dough hook, allow the mixer to run for about a minute, and add 80% of the water in one go to prevent the formation of lumps, then the rest of the ingredients, being sure to add the salt last since it is a yeast antagonist. Roll the dough out to a thickness of about 3-4 cm and form doughnuts, using a 10 cm dough cutter for the outside, and a 4 cm cutter for the inside hole. Proof in an oven preheated to 30°C for 60 – 90 minutes. Bring a saucepan of water to the boil. Boil the bagels for 2 minutes on each side, place on a baking sheet lined with greaseproof paper, brush with beaten egg and sprinkle with sesame seeds. Bake at 175° C for 40 minutes.

Method:
Cut the marinated salmon into slices weighing around 12g each. Split the bagels in half, and spread the bottom layer with the lime mayonnaise. Top with the rocket and 4 slices of marinated salmon per bagel, followed by the stracciatella and the confit tomatoes. Top with the bagel top and serve.

Gluten-free preparation

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1. use gluten-free products,

especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).

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2. Store separately

and always keep everything in specially designated, labeled and sealed containers.

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3. own preparation areas

use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.

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