Who knew you could turn a carrot into some pretty convincing smoked salmon? This is a great option for your vegetarian friends for a Sunday brunch lox and bagel spread.
Ingredients
- 4 large carrots, washed and lightly scrubbed and trimmed
- 1 tablespoon tamari or soy sauce
- 1 1/2 teaspoons caper or pickle brine
- 2 teaspoons brown sugar
- 1/2 teaspoon liquid smoke
- Pinch of Kosher salt
- 1 1/2 teaspoons neutral oil, such as canola or avocado
- 1/2 cup seaweed, such as dulse, nori or kombu
Instructions
Using a peeler or mandolin, cut the carrots lengthwise into thin ribbons. Reserve.
In a medium sized pot, add approximately 3 cups of water and the seaweed, and bring to a simmer over medium heat. Turn the heat off the let the seaweed steep for about five minutes. Strain out the seaweed, and place the carrot ribbons into the pot. Turn the heat to low and cook the carrots until they have softened and are malleable. Remove the carrots from the pot and drain well on a cloth or paper towel (you can shock them in cold water if you’ve cooked them a little too much).
In a bowl, mix together the tamari, brine, sugar, liquid smoke and a pinch of salt. Add the carrots and toss gently and well. Let the carrots marinate for a least four hours (or you can leave them covered in the refrigerator overnight). Once the carrots have finished marinating, drizzle with neutral oil and toss gently.
Serve the carrot lox the same way you would serve salmon lox.
