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Carrot 'Salmon' (Vegan Carrot Lox)

@daffl.xyz

Marinated carrot ribbons that mimic smoked salmon - great on bread like lox or with rice for sushi.

Ingredients

  • 500-600 g carrots, as thick as possible
  • 3 tablespoons salt
  • 3 tablespoons vegetable oil (e.g. canola)
  • 2 tablespoons vinegar (e.g. apple cider vinegar)
  • 1 teaspoon sugar
  • 2 tablespoons caper brine
  • 7-10 drops liquid smoke (or smoked salt or smoked paprika)
  • Optional: dill and lemon juice (for a lox-on-bread style)
  • Optional: 1 sheet dried nori/gim seaweed (for a rice/sushi style)

Instructions

  1. 1
    Peel the carrots. Using the peeler, shave them into even ribbons; start on one side until you have a flat surface, then lay the carrot on it for stability.
  2. 2
    Blanch the carrot ribbons in boiling water 3-5 minutes depending on thickness - they should stay al dente, not fall apart.
  3. 3
    Meanwhile, stir together the marinade of salt, sugar, vinegar, caper brine, and liquid smoke in a bowl or sealable container.
  4. 4
    If using, add dill (for a Scandinavian gravlax flavor) and/or nori (for an East Asian flavor) to the marinade.
  5. 5
    Drain the carrots and, while still warm, add them to the marinade. Stir gently and let marinate at least 30 minutes, ideally longer.
  6. 6
    Stored sealed in the fridge it keeps about a week, getting stronger in flavor over time.

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0