Carrot Lox

Carrot Lox
(AKA - Vegan Smoked 'Salmon')

Ingredients

500g Carrots
1 Lemon
1/2 tbsp Smoked Salt
1 tbsp Extra Virgin Olive Oil
2 tsp Agave or Maple Syrup
1 tbsp Seaweed Flakes

Optional - 'tartar' style
2 tsp Capers
1 bunch Fresh Dill

Optional - 'gravadlax' style
1 tsp Dijon Mustard
1 bunch Fresh Dill

Dried seaweed flakes are a fantastic store cupboard ingredient, adding the 'taste of the sea' to any dish (along with super vitamins and minerals!)
There are a few brands that sell seaweed from UK coastal waters, such as dulse, kelp, sea lettuce.
Asian supermarkets also sell dried nori & laver flakes.
Alternatively, you could use a finely sheet of nori (sushi wrapper), cut into small pieces.

Method

1. Wash and scrub the carrots. Use a veg peeler to cut long ribbons of carrot. (It helps to lay the carrot down on a flat surface and slowly run the peeler along the length. Turn the carrot after cutting a few ribbons, so the flat side is resting in a stable position on the board, and continue cutting.)
2. Sprinkle the salt over the carrot ribbons, then use your hands to gently mix it in. Leave for 15 minutes, to allow the salt draw out some water from the carrots. This step stops the lox becoming too soggy.
3. Use a colander to drain the salty liquid from the carrots, then pat dry with a clean tea towel or kitchen roll.
4. Place the drained carrots in a bowl, along with the nori flakes, olive oil, syrup, and the juice and zest of the lemon. Massage in well.
5. Add finely chopped capers and dill for 'tartare' style. Or Dijon mustard and dill for 'gravadlax' style.

Serve on top of crackers or toasted bread, with lashings of vegan cream cheese, whipped tofu or labneh.

(Refer to past recipes for whipped tofu!)


@Greenhouse.Plant.Based.Dining