Preparation time
ca. 3 Hours
Ingredients for
12 Portions
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
1. use gluten-free products,
especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).
2. Store separately
and always keep everything in specially designated, labeled and sealed containers.
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.
The best
for your guests
Request now and we will organize the right supplier of gluten-free products for your business.