I first tried carrot 'salmon' in Belgium, 2 years ago, at a great brunch place with @towe17 and @tinne_dev. After tasting it again at @eat_positive_switzerland last month, I decided to recreate it at home. This recipe is a delightful vegan twist on smoked salmon, using carrots to achieve the smoky, savory flavor and texture.
Loic Barret is a Sayuri Healing Food Ambassador. You can use his discount code LOIC5 for 5% off any Sayuri cooking Training...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel and trim the carrots, then peel them into thin slices.
Fill a large pot with water, salt it generously, and bring to a boil.
Cook the carrots in the boiling water for exactly 5 minutes. The slices should be soft but not too fragile and watery. If they are still undercooked, cook for an additional minute.
Discard the water and rinse the carrots with cold water.
In a bowl, combine all the remaining ingredients, ensuring the water is warm enough for the salt to dissolve.
Place the carrots in a container and pour the marinade over them. Gently toss to ensure the marinade covers all the carrot slices.
Refrigerate the carrot 'salmon' overnight to marinate and soak up the flavors.
Use a vegetable peeler to achieve thin, even slices of carrot for the best texture.
Make sure the water is warm enough to dissolve the salt completely in the marinade.
For a more intense smoky flavor, you can add an extra half tablespoon of liquid smoke.
Serve the carrot 'salmon' on bagels with vegan cream cheese or as part of a vegan sushi platter.
Can I use a different type of vinegar?
Yes, you can substitute apple vinegar with white vinegar or rice vinegar, but the flavor may vary slightly.
How long can I store the carrot 'salmon'?
You can store it in an airtight container in the fridge for up to 5 days.
Can I skip the liquid smoke?
Liquid smoke is essential for achieving the smoky flavor, but you can try smoked paprika as an alternative.
Can I use baby carrots instead of regular carrots?
Baby carrots are not ideal for this recipe as they are harder to peel into thin slices.
Is this recipe gluten-free?
No, as soy sauce contains gluten. You can use tamari as a gluten-free alternative.
