Salmon bagel burger with pea hummus

Step 1/ 5

• 6 cherry tomatoes
• 300 g salmon filet
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 lime (zest)
• salt
• pepper

• baking dish
• oven
• fine grater
• cutting board
• knife
• paper towel

Preheat oven to 180°C/360°F. Halve cherry tomatoes and set aside. Wash and dry salmon filet, and place it in a baking dish. Drizzle with some of the olive oil. Season with salt, pepper, garlic powder, and lime zest.

Step 2/ 5

Place the salmon filet in the oven and bake at 180°C/360°F for approx. 15 min.

Step 3/ 5

• 130 g chickpeas
• 100 g peas
• 1 tsp tahini
• 10 g parsley
• 5 g mint
• 1 clove garlic
• 2 tbsp olive oil
• salt
• pepper

• food processor

Meanwhile, add chickpeas, peas, tahini, parsley, mint, garlic, olive oil, lime juice, salt, and pepper to a food processor. Purée for approx. 30 sec. until creamy. Set the pea hummus aside.

Step 4/ 5

• 2 bagels

• tongs
• grill pan
• knife

Halve the bagels and toast briefly on both sides. Remove the salmon filet from the oven and pull apart with a fork.

Step 5/ 5

• 2 tsp horseradish
• chopped parsley for serving

Spread 1 tsp of horseradish and 3 tbsp of pea hummus onto the base of each bagel. Top with a layer of pulled salmon, 3 halves of cherry tomatoes, and some chopped parsley. Cover with the top half of each bagel and enjoy!

Enjoy your meal!