The Spread

  • 1 can Chickpeas

  • 1tsp Tahini

  • 2tsp Grapseed oil

  • 1tsp Lemon juice (lime juice will work too!)

  • 2 Garlic cloves, finely grated

  • 1tsp Smoked paprika

  • 1tsp Chili powder

 

  1. Once the can of chickpeas is open, rinse them under cold water to rid of the liquid that they are being kept in (this liquid is called aquafaba, it can be saved and used instead of egg whites in recipes like meringue).

  2. Place all ingredients in a food processor and blend until smooth, some water may be required to adjust consistency.

  3. Adjust the seasoning with salt and the citrus juice of your choice.

  4. Set aside until ready to serve. This will last in the fridge for multiple days.

Pickled Cucumbers

  • 1 English cucumber

  • 3C Water

  • 2C White wine vinegar

  • 1C Sugar

 

  1. Combine the water, vinegar, and sugar into a suitable sized pot. Place onto the stove on medium-high heat. Bring to a boil and remove from heat. Cool to room temperature.

  2. Using a mandolin (or sharp knife), carefully slice thin cucumber coins as evenly as possible and place into a bowl.

  3. Once the pickling liquid has cooled down, pour it over the cucumbers coins. Cover with a lid and store in the fridge until ready to serve. These will last in the fridge submerged in pickling liquid for a very long time.

To Assemble

 

  1. Toast the chosen bagel, and while its warm add the spicy spread.

  2. Remove a few of the pickled cucumbers from the liquid, and place on top of spread.

  3. Using a sharp knife, carefully slice thin strips of our Cold Smoked Sablefish

  4. Finish with fresh greens, we recommend pea shoots but this is a great excuse to use up that ever quickly wilting container of spring mix