Vegan Carrot Lox (Calmon)
Directions
- 1Turn on the oven at 200°C (400°F) static function.
- 2Wash the carrots without removing the peel and make sure they are very wet.
- 3Place coarse salt in the bottom of a baking tray that can hold all your carrots.
- 4Place the wet carrots on top of the coarse salt and sprinkle them with more coarse salt.
- 5Put the carrots in the oven and bake for 45min-1h or until the salt is slightly brown at the edges.
- 6Break up the nori seaweed sheets in a container and add approx. 200 ml water.
- 7Let the seaweed release its flavour for 5-10 minutes.
- 8In the meantime, put all the remaining ingredients for the marinade (soy sauce, seeds oil, liquid smoke, garlic powder, sweet paprika powder, agave syrup) in a jar or Tupperware and mix briefly.
- 9With a colander add the water from the seaweed to the marinade, straining the seaweed.
- 10Add dehydrated wakame seaweed to the marinade if you have some.
- 11Let the cooked carrots cool for a few minutes, then remove all the salt.
- 12With a potato peeler, start peeling the carrots (keep the skin on) to obtain thin slices of carrot.
- 13Place all the carrot slices in the container with the marinade and leave to rest in the fridge for at least 1 hour.
- 14Serve the vegan salmon.
Ingredients
- 5 big carrots
- 150 g coarse salt
- 2 nori seaweed sheets (those used to wrap sushi)
- 5 Tbsp soy sauce
- 2 Tbsp seeds oil (peanuts, sunflower, ...)
- 20 drops liquid smoke
- 1 tsp garlic powder
- 1 tsp sweet paprika powder
- 1 tsp agave syrup (optional)
- 6 dehydrated wakame seaweed (optional)
- 200 ml water
Equipment
ovenbaking traycontainerjarTupperwarecolanderpotato peeler
Tips
- For a more intense taste, leave the carrots to marinate for 24 hours.
- If the carrots are soft when pierced with a knife, they are ready.
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