Vegan Smoked Salmon
Ingredients
- about 5 carrots
- ~1.5 kg coarse sea salt
Marinade
- 2-3 tsp liquid smoke
- 1 tbsp canola oil
- 1 tsp rice vinegar
- 1 tsp nori flakes (remove before serving)
Toppings
- vegan cream cheese
- red onion
- capers
- fresh dill
Preparation
Bake the carrots covered in salt in the oven at 200°C (390°F) for 2 hours.
Let them cool down.
Break the salt crust carefully with a wooden spoon.
Remove carrot skin with a sharp knife.
Cut carrots into thin slices.
Place them in a sealable jar.
Add the marinade.
Shake the jar.
Let it sit in the fridge for 2-3 days for optimal taste, but it also tastes great overnight.
Tips
You can save the salt in a sealable container and reuse it next time.