Go Back
vegan carrot lox

Vegan Carrot Lox (Smoked "Salmon")

Justine Colbert
Print Recipe Pin Recipe
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine jewish
Servings 2 people

Equipment

  • vegetable peeler or mandoline linked above

Ingredients
  

  • 1 large carrot, thinly sliced

Liquid Brine

  • 4 cups water
  • 2 tbsp sea salt
  • 1 piece kombu seaweed
  • 1/2 piece nori
  • 1 tbsp coconut sugar
  • 1 tsp caper brine liquid liquid from a can of capers
  • 2 tsp coconut aminos

Additional Ingredients

  • 1/4 tsp smoked paprika
  • 1 tsp caper brine liquid
  • 1/2 tsp flakey salt I use the Maldon brand
  • 2 tsp capers
  • 1 tbsp chives or dill, chopped

Instructions
 

  • To a medium sized bowl, add water and several cubes to create an ice bath and set aside.
  • To a large pan or pot, add all the "Liquid Brine Ingredients" and bring to a boil.
  • Then reduce to a simmer for about 5 minutes and add in the thinly sliced carrots.
  • Cook for about 3 minutes.
  • Remove the carrots using tongs and place into the ice bath for several seconds. This allows the carrots to stop cooking and keep their orange color.
  • Drain and transfer the carrots into a bowl and add in the smoked paprika, caper liquid and flakey salt and mix until well combined.
  • Top with capers and fresh chives or dill.
  • Top on toast, bagels, etc and enjoy!
Keyword carrot, smoked salmon, vegan lox