Mark made a really wonderful dish for breakfast recently, and I wanted to share the recipe for carrot 'smoked salmon' with you here. Sadly, the deer found our carrots as they were happily growing in the field last month. That being said, we know there are plenty of farmers out there who didn't have deer decimate their carrots at market - so you can definitely source them locally for this recipe!
This lovely 'smoked salmon' dish is genius! Substituting marinated carrots for the smoked salmon is perfection, despite my serious reservations. A combination of nori (seaweed), miso paste, soy sauce, rice vinegar, caper brine, lemon juice & olive oil makes up the marinade. Paired with thinly sliced onion, capers & cream cheese made for some of the best savory breakfast bagels we've had in a long time.
The original recipe source is The Edgy Veg, which you can find here. I’ve left it as is, since we didn't have to make any substitutions. Without further ado, here is the recipe:
This photo is from the original recipe creator, The Edgy Veg (linked above so you can check it out!). Scroll down to see our much less beautiful recreation of the dish!
VEGAN SMOKED SALMON INGREDIENTS
carrots
sea salt
hot water
nori granules
caper brine
rice vinegar
white miso paste
soy sauce or tamari
lemon juice
garlic powder
olive oil
VEGAN SMOKED SALMON INSTRUCTIONS
Place carrots in a pot, covered with salted water and bring to a boil. Cook for 5-10 minutes or until fork-tender but not mushy. Carrots should hold their shape.
Transfer to an ice bath for 2 minutes to stop cooking. Place on a wire rack to dry.
Meanwhile, in a container or bowl, whisk together hot water, nori granules, caper brine, vinegar, miso paste, soy sauce, garlic powder and lemon juice. Set aside.
Using a very sharp knife, very carefully, slice the carrots lengthwise. Make some thin strips and some sashimi-style pieces. Lay in the marinade. Let sit in the fridge as long as you can. I find overnight works best. The longer they sit, the more the carrot takes on the flavour and texture of smoked salmon.
When ready to use, remove from the fridge and allow the carrots to come to room temperature and serve in your favourite manner.
Suggested serving:
4 vegan-friendly bagels (gluten-free if necessary)
1 tsp fresh dill
2 tbsp capers
1 red onion, thinly sliced
2 cups vegan cream cheese (we used Violife)
sea salt and ground black pepper
Can you tell there’s #nofilter?! We learned that it would be best to slice the carrots a bit more thinly… and that it’s important to laugh at our food photo fails!