Bagel with pulled salmon

For the pulled salmon, mix light and black sesame seeds in a bowl. Rinse the salmon fillets, pat dry with kitchen paper, and season with salt and pepper. Coat the fillets on all sides with the sesame seeds.

Heat oil in a non-stick frying pan and fry the fillets on all four sides for about 2 minutes each, depending on thickness, over medium heat until the sesame is golden. Remove the pan from the heat, cover with a lid and let the fillets rest for 4–5 minutes. Drain briefly on kitchen paper.

Slice the bagels in half horizontally and place them cut-side down in the same pan. Toast lightly over medium heat.

Wash the Lollo Bianco and cucumber. Using a vegetable peeler, cut the cucumber into thin ribbons. Halve and stone the avocado, carefully peel off the skin and slice the flesh. Peel the mango and cut the flesh into fine strips.

Gently pull the salmon fillets apart using two forks and season with salt and pepper.

To serve, generously spread Kühne Sweet Onion dressing on the cut sides of the bagels. Layer the bottoms with Lollo Bianco and cucumber, then add the pulled salmon. Top with mango, avocado and dill, and finish with the upper halves of the bagels.