Smoked carrots that taste exactly like smoked salmon! Really. Flaky texture, slightly fatty with a hint of sweetness. This fancy appetizer will fool even the strongest cravings on the plant-based journey. Goes really well with the multigrain bread or just simple crackers.
smoked carrots
Course: AppetizersIngredients
4 medium carrots
1 lbs salt
1 tsp liquid smoke (+ drizzle for baking)
1/2 cup hot water
4 nori sheets (snack size)
1 tsp sesame oil
3 tsp rice vinegar
1/4 tsp maple syrup
1/4 cup coco aminos
Directions
- Peel carrots and place them in an oven safe dish. Drizzle a few drops of liquid smoke and cover completely with salt. Bake at 325 F for about 1 hour 15 minutes.
- In a dish that you’ll use for marinating carrots (preferably with a sealed lid), place nori sheets and pour over the hot water. Add sesame oil, coco aminos, maple syrup, rice vinegar, and liquid smoke, mix and let it steep for a few minutes.
- Take carrots out of the oven and let them cool. Turn them upside down over a baking sheet and the block of salt along with carrots should come out easily.
- Use a cheese slicer or a knife to thinly slice the carrots.
- Add carrots to the marinade, cover and refrigerate overnight before serving. For best results make it at least two days ahead. You can keep it in the fridge for a couple of weeks.
- Serve on a bagel or bread, with vegan mayo or cream cheese, capers, dill and red onion. Enjoy!
