Looking for the perfect appetisers for your vegan (or non vegan) guests? Look no further than this Smoked Salmon Carrot Lox. With it’s delicate texture and rich, smokey flavour, it’s the perfect substitute to traditional smoked salmon. Of course, Smoked Carrot Lox doesn’t have to be reserved for only parties, it’s also great on bagels or in salads.
When I first became vegan (almost 8 years ago now), one of my biggest concerns was smoked salmon (or a lack thereof). I must admit, I loved the taste and flavour, and I knew I’d miss it going forward. Enter…carrot-salmon-lox.
They taste a little like salmon, they look a lot like salmon, and they feel like salmon (just without the harm). These really are the perfect appetiser for your vegan Christmas dinner. Even the non-vegans out there will love them. I can easily inhale 6-7 at a time!
Vegan ‘Smoked Salmon’ Carrot Lox
Ingredients
- 6 carrots unpeeled
- 2 tbsp soy sauce
- 1 tsp liquid smoke
- 3 sprigs fresh dill chopped
- 1 tsp capers
- 1 tsp garlic powders
- 3 tbsp nori sheet crumbled
- 1/2 lemon juiced
- 2 tbsp rice vinegar
- 5 tbsp hot water
For serving
- Crackers of choice I like using Ritz
- Vegan Cream Cheese
- Capers
- Fresh dill
Instructions
- Using a vegetable peeler (or mandolin if you’re feeling risky), slice the carrots into very thin strips so that they resemble smoked salmon.
- Add the remaining ingredients to a saucepan over a medium heat.
- After one minute, add the strips of carrot so they’re mostly submerged in the broth (if they’re not fully submerged, add more hot water until they are).
- Bring the saucepan to a simmer and let it cook for approximately 6-7 minutes, stirring often, until the carrots have softened and absorbed the flavours.
- Remove and strain the carrot strips and serve with crackers, cream, cheese, dill and capers.
- *The carrot lox can be stored in an airtight container in the fridge for upto 4 days.
