Step-by-Step Guide to Make Speedy Low fat, low carb rosemary bagels for Jamo with salmon and black pepper

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, low fat, low carb rosemary bagels for jamo with salmon and black pepper. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook low fat, low carb rosemary bagels for jamo with salmon and black pepper using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Low fat, low carb rosemary bagels for Jamo with salmon and black pepper:

1. Prepare 1 & 1/2 cup mixture of almond and wholemeal flour
2. Make ready 1 tsp honey
3. Take 1 egg (keep a bit for the egg wash)
4. Get Pinch salt
5. Prepare 1 tbsp rosemary
6. Take 1 tbsp baking soda
7. Take 1 cup 2% fat greek yoghurt
8. Get smoked salmon
9. Take black pepper

ThinSlim Foods Love-The-Taste Bagels are Low Carb Bagels. Zero net carbs per bagel means no blood sugar impact. Lightly toast the bagels on the cut sides, then spread with soft cheese. Share the watercress and salmon Season with black pepper, then sandwich the bagel tops in place.

Steps to make Low fat, low carb rosemary bagels for Jamo with salmon and black pepper:

1. Pre heat oven 190 degrees fan assisted. Mix all the ingredients together. Use hand held electric whisk as it remains quite a sticky wet dough
2. Spoon the dough into ball shapes and flatten slightly onto baking parchment
3. Cook for 30min (apply egg wash after about 5min of cooking), slice and fill with salmon and fresh black pepper

Lightly toast the bagels on the cut sides, then spread with soft cheese. Share the watercress and salmon Season with black pepper, then sandwich the bagel tops in place. Find cooked salmon fillet in the chill. Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets.

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