Fast Recipes

Smoked-trout bagels with celeriac, kohlrabi and fennel rémoulade and trout roe

Bagels made luxe.

By Lisa Featherby
Bagels are great for a lazy weekend brunch or as a quick meal during the week. These take things up a notch with the addition of trout roe, smoked trout and a celeriac rémoulade.


  • 4 poppyseed bagels, halved
  • 200 gm thinly sliced smoked trout
  • Trout roe, to serve
Celeriac, kohlrabi and fennel rémoulade
  • ½ celeriac (about 200gm), cut into julienne
  • ½ kohlrabi (about 200gm), cut into julienne
  • 1 baby fennel bulb, cut into julienne
  • 75 gm (¼ cup) mayonnaise
  • 2 tbsp coarsely chopped coriander
  • 2 tbsp coarsely chopped flat-leaf parsley
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard


  • 1
    For rémoulade, place all the ingredients in a bowl and combine well. Season to taste and refrigerate until required.
  • 2
    To serve, place smoked trout on bagel bases, top each with rémoulade and trout roe, and sandwich with remaining bagel halves.