Bagels with dill salmon, stracciatella, lime mayonnaise, rocket and confit cherry tomatoes

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 Schär Food Service 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.