For the plant-curious, the seafood-intolerant, or those simply looking for a change, our Carrot Lox recipe acts as the perfect alternative to smoked salmon! Enjoy as a side for brunch, as an appetizer, or as a classic bagel topping.
What you need
Mandolin
Medium-sized mixing bowl
Whisk
Airtight container for storage
Chopping board
Ingredients
4 SERVINGS
- 6 large carrots
- 1 cup tamari or soy sauce (use gluten-free tamari for a gf option)
- 2 cups water
- 1 tbsp. vinegar
- ½ tbsp. caper liquid
- 1 tsp. liquid smoke
- 1 tbsp. kelp granules
- 1 tbsp. miso paste
- ½ tsp. fresh cracked pepper
- 1 tsp. garlic powder
- ½ cup fresh dill, chopped
- 2 tsp. fennel seeds
Preparation
Step 1
Preheat your oven to 180 degrees.
Step 2
Using a mandolin slicer or a knife, thinly slice the peeled carrots into about 3mm ribbons. The carrot ribbons should resemble the thickness and shape of lox slices.
Step 3
Line a tray with baking paper and add your sliced carrots and salt. They can overlap each other; you don’t want to spread them out as you want them to steam. Cover with a lid or tightly with foil, and pop in the oven for 15-20 minutes.
Step 4
In a medium-sized mixing bowl, whisk together the rest of the ingredients to make your marinade.
Step 5
Add the cooked carrot ribbons to the marinade, ensuring that they are fully coated. Cover the bowl with plastic wrap or a lid, and let the carrots marinate in the refrigerator for at least 2 hours, but up to overnight.
Step 6
Once done, taste the carrots for seasoning. If they still taste too, well… carrotty, then let them sit in the marinade a little longer. Drain the finished carrots and plate as desired.
✨ RECIPE NOTES ✨
- Make it your way: We’ve tried a few different veggies for this recipe, with other notable favourites including beetroot and parsnip. Carrots are our go-to, though – but if you’ve got some root vegetables around, feel free to try with those!
- Storage: these can be stored in the refrigerator for up to 5 days.
- Steam it: You can also steam the carrot ribbons instead of baking them. Place the marinated carrot ribbons in a steamer basket and steam for 5-10 minutes or until tender.
