Vegan ‘smoked salmon’ toasts
This smoked salmon alternative is made from brined carrot ribbons infused with lapsang soushong tea, which has a deep smoky flavour. Great garnished with dill and a squeeze of lemon, or for added umami and a slighly fishy taste, scatter over some finely chopped dried seaweed.
MAKES 14 PREP 15 mins COOK 10 mins EASY V
1 Cut 2 large carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with 11/2 tbsp flaky sea salt and bring to the boil. Add the carrot ribbons and 2 lapsang soushong teabags and turn off the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour the lot into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine, and pat dry with kitchen paper or a clean tea towel. 2 Spread slices of toasted baguette with vegan cream cheese and top with a few carrot ribbons and a pinch dried seaweed. Season and serve.
GOOD TO KNOW vegan
PER SERVING 160 kcals • fat 5g • saturates 1g • carbs 20g • sugars 2g • fibre 2g • protein 6g • salt 1g