Vegan Carrot Lox - salt cured and omega 3 marinated
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Giver: As many slices as you can get from your carrots
Note that the carrot lox should be prepared a couple of days in advance to achieve the best taste and consistency. The small amount of marinade might confuse you, but it's only supposed to lightly cover all surfaces, not drench the carrots. Otherwise they will get way to greasy.
  • 4 carrots (about 1/4" wide, all in all 300 grams or 2/3 pounds)
  • 1 cup salt plus some extra
  • 2 nori sheets
  • 1 tbsp cold pressed rapeseed or flaxseed (linseed) oil*
  • 2 tsp apple cider vinegar or freshly squeezed lemon juice
  • 1/8 tsp smoked paprika
  • 1/4 tsk mirin (rice vinegar) optional
  • 1 sheet nori
  1. Turn your oven to 400F (200C).
  2. Wash your carrots, leave them moist and do not peel them.
  3. Cut the 2 nori sheets in half and adjust them roughly to the length of your carrots. Wrap each carrot in a piece of nori and use a little water to attach the sea weed to the carrots.
  4. Pour a ΒΌ" layer of salt in the smallest possible oven safe tray that will fit your carrots side by side. Arrange the wrapped carrots side by side and cover them with the rest of the salt. Pack the salt tightly around the carrots to cover them up.
  5. Bake them for 1.5 hours
  1. Mix all ingredients except the last nori sheet.
  2. Unwrap the carrots one at a time, peeling one before you unwrap the next. With a very sharp knife, make a shallow cut and gently pull off the thin outer skin using the knife together with your thumb. If too much skin is coming off it might be a good idea to let them chill a bit before proceeding.
  3. Cut the peeled carrots into thin slices. The first and last slice can be cut a bit thicker (5mm) and used as perfect nigiri sushi (see blog post cover photo). Drop the slices into the marinade. Tear the last piece of nori into strips and gently stir it into the marinating carrots. Cover and refrigerate, at least overnight but preferably 2 days, to let the acids tenderize the carrots, offering the unique consistency that resembles cured lox.
  4. Use for vegan sushi, cream cheese lox bagel, in a broccoli/pasta salad, for canapes, etc..
- Although canola oil is also made from rape seed, it is a highly refined oil that has been neutralized tastewise. So it won't give you the same fishy omega 3 smell as its cold pressed counterpart.
- Adapted from Olives for Dinner
Recipe by PlantePusherne - vegansk mad at