Vegan Carrot Salmon
Before I was vegan, smoked salmon bagels were a favourite treat for me. Carrots cooked this way honestly hit the spot!
Ingredients:
2 large carrots
1 teaspoon salt
3⁄4 cup hot water
1 teaspoon salt
1 sheet nori (torn into tiny pieces)
3 tablespoons caper brine
2 tablespoons cider vinegar
3 tablespoons soy sauce
1⁄4 cup olive oil
Instructions:
Trim ends of carrots, and cut in half (across, not lengthwise).
Put carrots and 1 tsp salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or just until fork-tender.
Transfer carrots to ice-cold water immediately. Once they’ve cooled, place onto a wire rack to drip dry.
Meanwhile, in a lidded jar big enough to hold carrots and marinade, combine hot water, 1 tsp salt, nori, caper brine, cider vinegar, soy sauce, and olive oil. Set aside.
Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and chunkier sashimi-style sushi pieces, and place into the marinade.
Place in the fridge and allow to marinate for at least a few hours, but ideally at least overnight.
Serve at room temperature on toasted bagels with lashings of Angel Food dairy-free cream cheese and topped with dill, capers and red onion.