Plant-based smoked salmon

Cooking time: 12 hours to cure
This clever method of curing carrots with smoked seaweed gives the appearance, taste and texture of a luxurious plate of smoked salmon… but it’s 100% plant-based! We smoke our wakame using beechwood, which is traditionally used to smoke salmon in Norway. We’ve doubled up on seaweed by using sugar kelp to wrap and bake our carrots, but if you don’t have access to kelp, you could experiment with a nori sheet, or even a large cabbage leaf.

Instructions:

  1. Preheat the oven to 225°C.
  2. In a bowl, massage the carrots well with the Smoked Seaweed Salt.
  3. Oil a standard loaf tin and line it with the kelp. Add the carrots to the centre of the kelp, then fold the kelp over to completely cover the carrots.
  4. Bake in the oven for 15 minutes. Take out and allow the carrots to cool completely before unwrapping the kelp.
  5. Transfer the carrots to a sterilised container. Add the oil and vinegar, and mix well to combine. Refrigerate the sealed container for at least 12 hours before enjoying.
  6. Serving suggestion: make a spread with sour cream (plant-based if desired), red onions, and our Fish & Seafood spice blend, spread generously over a slice of crispbread, top with the carrots and garnish with dill and lemon.

Products used in this recipe:

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