“Smoked Salmon style” carrots

Absolutely delicious, very quick and easy to make! If you like smoked salmon, you will love this dish. With vegan soft cheese this is suitable for vegans and vegetarians, and I can assure that carnivores like me will like it as much! Enjoy! 😋 Using good quality smoked paprika makes a big difference on the final result. For a milder sea flavour, use fewer nori. Dark soy sauce is intended to darken the carrots a bit. If you only have light soy sauce, you can use this instead without affecting much the flavour.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the carrots and slice them thinly using the peeler or a mandoline (I used the peeler).

Step 2

Add the carrot slices to a pan of boiling water for a few minutes to soften them. You want them lo lose the crunch but still remain firm. I use a large frying pan for this so they spread well and cook evenly.

Step 3

Put them in a sieve until they loose all the cooking water.

Step 4

In a large air tight container, mix the oil, soy sauce, vinegar and smoked paprika, then crumble in the nori sheets and mix them well with the liquids.

Step 5

Add the carrot slices one at a time, and push them in to ensure that both sides are coated with the marinade before adding the next one. Marinate them in the fridge overnight.

Step 6

Slice the crusty sourdough bread in 1-1.5 cm slices, toast them on a griddle (bread toaster works OK too) and let them loose cool down a bit before spreading the cream cheese over them. Place the toast on a plate and, Using a fork or small tongs, add 2 or 3 layers of marinated carrot on top of the cheese. Garnish with chopped chives (I cut them with kitchen scissors directly on top) and a few drops of the marinade.