vegan bagel board
This vegan bagel board is loaded with beet lox, whitefish spread, and pickles, all inspired by a classic Brooklyn Jewish deli spread.
Servings 4 to 6
Ingredients
quick pickled red onions
- 1 C thinly sliced red onion
- 2 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- warm water
bagel board
- 4 bagels, sliced in half
- 4 Matzo crackers, broken in half
- 1 C vegan herb & garlic cream cheese
- beet lox
- vegan whitefish spread
- 1 C micro greens or sprouts
- 1 large tomato, sliced
- quick pickled red onions
- 3 radish, thinly sliced on mandoline
- 2 Persian cucumbers, thinly sliced on mandoline
- 1 lemon, thinly sliced
- 3 tablespoon capers
- fresh dill sprigs
- whole pickled pepperoncini peppers
Instructions
- To make the quick pickled red onion, place sliced red onions in a bowl or glass tupperware you can store them in after. Add vinegar and salt and then add warm water until the onions are just covered. Let sit for 20 minutes before serving. You can also make these 1 or 2 days in advance and refrigerate until serving.
- Arrange all of the bagel board components on a large baking sheet, board, or serving platter. Have fun arranging all the colorful ingredient... there are no rules!
