Smoked salmon without the salmon
There’s nothing fishy about this! A vegan version of a much-loved favourite that everyone can enjoy. This one has a low fat content, and can be played around this to suit your taste buds. I like it on toasted bread with vegan cream ‘cheeze’ (you can easily find it in the shops or make your own. Organic carrots are best for this as the peel is retained. Top with capers / fresh dill / parsley / thin slices of red onion / edible flowers. This makes a big batch, which is worth doing as marinading takes 2 days.
6 large organic carrots
5 nori (seaweed) sheets, toasted on each side in a dry hot pan for 10-20 seconds
500 ml hot water
5 tbsp soy sauce or tamari (if you want to be it gluten free)
1.5 tbsp brown rice syrup, or other sweetener of your choice
2 tbsp apple cider vinegar
2 1/4 tsp of smoked paprika 4 garlic cloves, minced
1/4 tsp ground black pepper Sea salt
Heat your oven to 170°C. Wash the carrots (no need to peel)and place them in a large, lined oven tray. Sprinkle generously with sea salt and bake for 50 minutes, turning after 25 minutes to ensure even cooking.
Whilst the carrots are roasting, add the remaining ingredients to a tall blender, and blitz until smooth. Transfer to a highsided rectangular plastic, lidded container.
Once the carrots are cool enough to handle, slice as thinly as possible - you can use a knife / vegetable peeler or mandolin for this.
Place the sliced carrots in the marinade, stir to ensure that all are well coated. Seal with the lid, and leave in the fridge for 1.5 - 2 days, stirring after a day. In this time the carrots will absorb most of the liquid.
After marinading, drain the carrots, squeeze over some lemon juice and season with salt and pepper before serving.
Find more recipes at jvs. org.uk