Smoked sal­mon with­out the sal­mon

The Jewish Chronicle - - LIFE - LARA BALSAM’S

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.

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