Plant-based smoked salmon
This clever method of curing carrots with smoked seaweed gives the appearance, taste and texture of a luxurious plate of smoked salmon… but it’s 100% plant-based! We smoke our wakame using beechwood, which is traditionally used to smoke salmon in Norway. We’ve doubled up on seaweed by using sugar kelp to wrap and bake our carrots, but if you don’t have access to kelp, you could experiment with a nori sheet, or even a large cabbage leaf.
12 hours to cure
Ingredients:
2 large carrots peeled thinly into vertical strips
1 tbsp Smoked Seaweed Salt
1 large piece of sugar kelp, soaked in cold water overnight
1 tbsp neutral oil
1 tbsp apple cider vinegar
Directions:
1)
Preheat the oven to 225°C.
2)
In a bowl, massage the carrots well with the Smoked Seaweed Salt.
3)
Oil a standard loaf tin and line it with the kelp. Add the carrots to the centre of the kelp, then fold the kelp over to completely cover the carrots.
4)
Bake in the oven for 15 minutes. Take out and allow the carrots to cool completely before unwrapping the kelp.
5)
Transfer the carrots to a sterilised container. Add the oil and vinegar, and mix well to combine. Refrigerate the sealed container for at least 12 hours before enjoying.
6)
Serving suggestion: make a spread with sour cream (plant-based if desired), red onions, and our Fish & Seafood spice blend, spread generously over a slice of crispbread, top with the carrots and garnish with dill and lemon.
Recipe product
Whole leaf dried sugar kelp. Named for its characteristic sweetness, caused by the natural sugar mannitol. Sugar kelp, like Japanese kombu, makes an excellent base for soups and broths. It has thicker leaves which are good for wrapping and steaming meat and vegetables. Try adding a dried piece to soup stock or braised, slow cooked meat. Or, soak overnight, slice and add to coleslaw for extra crunch! Try something new in the kitchen with this delicious ocean vegetable.
74kr
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