Ve­gan ‘smoked sal­mon’ toasts

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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.


PER SERV­ING 160 kcals • fat 5g • sat­u­rates 1g • carbs 20g • sug­ars 2g • fi­bre 2g • pro­tein 6g • salt 1g

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