Discover a way to have smoked salmon without harming any fishes! This vegan ‘smoked salmon’ lox recipe, made with carrots, is a fantastic substitute for smoked salmon. It’s so convincing even your friends won’t know (unless you tell them).
Lets face it, smoked salmon in a bagel with smashed avocado or cream cheese is delicious, but what to do if you are vegetarian or vegan?!!
I decided to search around for a recipe that would taste like smoked salmon but which doesn’t involve the harming of any fishes . . . and voila, Carrot Lox!
This recipe uses carrots as the smoked salmon substitute, and believe me, when you put it in a bagel with some smashed avocado or cream cheese, you will not know that it isn’t smoked salmon.
In my quest to find the best faux smoked salmon recipe, I ended up making some recipes that can only be described as wanting.
Many recipes called for liquid smoke to help with the smokey flavour. I tried using it but found it to be such a strange taste. I also found that its super stinky, smokey flavour literally swamps everything else in the dish. I now hate liquid smoke!
And, I am sure my fridge still reeks of the stuff . . . ewwww!
So, after many attempts I made this recipe and absolutely loved it.
Firstly, it has no liquid smoke – yay! But it still manages to deliver the smokey flavour via the smoked paprika.
Secondly, it’s amazing tasting!
So, onto the method . . .
First you are going to wrap your carrots in nori and then bake them in salt. Don’t throw the salt away after you have used it, you can store it in an airtight container and use it for your next batch.
When the carrots have cooked you need to de-skin them, slice them up and leave them to ‘pickle’ in a jar for a couple of days in the marinade. The marinade gives the carrot lox the smoked salmon like texture.
Once it has pickled for 2 days the carrot lox is ready.
Eat it!
It tastes especially amazing in a bagel with lemon juice, capers, pepper, sprouts and either cream cheese or smashed avocado.
Make it today and have it for brunch at the weekend.
Yum!
x
Lisa
- 4 carrots
- 2 sheets nori
- 1½ cups salt
- For the marinade:
- 1 Tbsp olive oil
- 1 sheet of nori
- 2 tsp apple cider vinegar
- ½ tsp rice vinegar (optional)
- 1 pinch smoked paprika
- Pre-heat your oven to 180 degrees celsius.
- Cut 2 nori sheets in half lengthwise.
- Wash your carrots and leave them a little wet.
- Wrap a half sheet of nori around each carrot.
- Sprinkle salt onto the bottom of a small oven dish (just big enough to hold the carrots).
- Place the nori wrapped carrots onto the salt and then cover them completely in the rest of the salt. You want to make sure that there is salt on each side of each carrot and that each carrot is completely covered.
- Cook for 1.5 hours.
- Remove the carrots from salt and nori and use a sharp knife to carefully remove the skin from each carrot.
- Slice the carrots lengthwise into a smoked salmon like thickness.
- Put the slices of carrot into a jar.
- Whisk the olive oil, apple cider vinegar, paprika and rice vinegar (if using) in a bowl. Scrunch up the nori sheet into small pieces and add to the marinade.
- Pour the marinade into the jar of carrot pieces and stir it so it covers all of the carrots.
- Put a lid on the jar and place in the fridge for 2 days. After 2 days it is ready to eat.
*****
Note : This recipe is from plantepusherne.dk and it is the best of all the carrot lox recipes that I made. It is a really convincing smoked salmon substitute. I love this recipe!
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