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

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.