I wanted to share this super easy recipe for vegan smoked carrot-‘salmon’. Yes its really a thing and for me, it has been an exciting creation!
I have never eaten salmon, so I have had to rely on others taste testing to give this the thumbs up on similarity to real salmon… and I am pleased to say it passed!
1 large fat carrot
1 tsp liquid smoke
1 tbsp salt – I used Himalayan pink salt
1 tbsp fresh lemon juice
1 tsp black peppercorns
2 1/2 tbsp rapeseed oil (or other flavourless oil)
Use a vegetable peeler to first peel the carrot and rinse
The use the vegetable peeler again to slice thin strips of carrot into a pan. Some will be long and others short, continue until all the carrot has been thinly sliced and you are left with a stump to discard
Boil the carrot in a pan of water for about 5 minutes until it softens
Drain carrot and put into an ovenproof dish, with all the other ingredients. Stir gently to mix the flavours and the put into a pre-heated oven at 180 C for about 20 minutes.
The carrot should be soft but holding together, not mushy
Allow to cool and then put all the mixture into a container with a lid to put into the fridge overnight
You can eat it once made, but it will taste even better overnight
Serve on a lightly toasted bagel with vegan cream cheese and a spring of dill, or with a tofu egg scramble