Easy Vegan Smoked Salmon
Vegan smoked salmon is a great alternative to traditional lox. Carrot slices and marinade are all it takes for this tasty appetizer. It is a classic for a brunch or for finger food when hosting a party. It only takes a few steps to this fantastic, plant-based alternative for smoked salmon.
Ingredients
- 3 large carrots
- ½ - 1 tsp smoked salt
- 2 tsp Tamari
- 1 Tbsp rice vinegar
- 2 Tbsp sunflower oil
- 1 Tbsp flax oil
- 1 Tbsp nori seaweed algae powder (* to make nori powder yourself blend 1 nori sheet in a high speed blender until it has the consistency of a powder. Alternatively tear the nori sheet into very small pieces)
Instructions
- Peel the carrots and cut them in 3 pieces.
- Take a slicer or a kitchen utensil with a slicer insert and cut these long pieces into slices.
- Heat about 1.5 litres of water in a kettle. Put the boiling hot water in a large pot on the stove and let the water continue to boil there. Place a sieve over the evaporating water, add the diced carrots and cover the sieve with a lid. Steam the carrot slices for about 5 minutes.Note: carrots should hold their shape, should be soft, but not mushy and definitely have a little bite.
- If you have not already prepared the nori seaweed powder, prepare it now. Then mix it in a large bowl with all the remaining ingredients; this is the marinade.
- Let the steamed carrots drain a little, then add them to the marinade in the bowl and mix everything well.
- Place the carrot lox in a sealable container and let it marinate in the fridge overnight. If possible, turn the pieces carefully with a spoon every few hours. Doing this, all carrots come into contact with the marinade at the bottom of the container.
- Serve the carrot lox with bread of your choice, with self-righteous horseradish spread and with fresh dill.
Notes
* You can use the nori algae powder in many different recipes. For example to give soups and stews an umami flavor component or to create a vegan "fish" dish.
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