Bagels with salmon tartare

Bagels with salmon tartareRefreshing and delicious!

Making bagels at home is easier than you think. Just go for it! You'll love the fresh flavours of this smoked salmon salad bagel.


  • For the bagels

  • 500 g Original surfina
  • 8 g dried yeast
  • 300 ml water
  • 10 g salt
  • 15 g butter
  • 50 g sesame seeds
  • For the filling

  • 300 g salmon fillet
  • 2 tablespoons finely-chopped dill
  • 1 half-lemon (juice)
  • 4 tablespoons olive oil
  • 2 slices smoked salmon
  • 1 pinch pepper and salt

Soezie products


Step 1

Combine all the ingredients for the dough and knead for 20 minutes with a bread machine or by hand (or knead for 10 minutes with a kneading machine). Cover the dough with cling film and leave to rise for 30 minutes at room temperature.

Step 2

Divide the dough into balls weighing about 75 g. Cover them with cling film and leave them to rise for 15 minutes.

Step 3

Brush the balls with water and sprinkle them with sesame seeds. Cover them again and let them rise for another 15 minutes. Pre-heat the oven at 200 °C.

Step 4

Use your index finger to make a hole in the middle of each ball, so that you obtain ring-shaped rolls. Bake the bagels for 20 minutes at 200 °C. Let them cool on a grid.

Step 5

Next make the salmon tartare. Chop the salmon fillet and the smoked salmon finely. Mix the pieces in a bowl with olive oil, lemon juice, dill, pepper and salt. Cut the bagels horizontally and fill them with salmon tartare.