One day before:
Simmer vinegar, water and sugar in a pot and allow to cool. Thinly slice the fennel using a mandoline and add to the brine along with freshly chopped dill. Marinade in the fridge overnight.

Bagel day:

• Peel your carrots and drizzle with a dash of olive oil. 
• Bake in the oven at 185ºC/365ºF for about 15-20 minutes until they are cooked all the way through but not too soft.
• Grab a bowl and mix Japanese soy sauce, Worcestershire sauce, and liquid smoke. Cut the nori sheets thinly and combine. 
• When the carrots have cooled completely, use a mandoline to make long and fairly thin strips of the carrot. Add these to the smokey marinade.
• Finely chop a desired amount of capers (non-pareilles) and add to a bowl. Whisk these into Creamy Spread Original with an electric mixer until fluffy. 
• Julienne the red onion as thinly as possible and cut up a few wedges of lemon. 
• Time to assemble the bagel! Cut up the bagel and apply a generous amount of spread on both halves. Top with carrots, red onion, pickled fennel, dill, and a pinch of salt and pepper.
• Wrap the bagel in sandwich paper and toast it in a panini grill until it’s lightly brown and toasty. 
• Slice the bagel through the paper, and top it with some cocktail capers and a lemon wedge. 

Enjoy!

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