Totally unaware of my blog-doings, my husband came home with bagels the next day. You might be thinking “ehm, yeah…?” Well we’ve been together for 8.5 years and he’s NEVER brought home bagels before, it’s just not that common in Denmark. Heck, I don’t think I’ve ever bought a bagel in a supermarket my entire life. So apparently there was no way around it, and my first experiment was a full blown cream cheese bagel with carrot lox and all the trimmings. Huge success!
These Carrot Lox Canapes are rolled up with my super smooth almond milk cream cheese,, carrots and avocado. I swear I meant to serve them for my husband after the photo shoot, but they disappeared on my way to serving them to him. (In my defense, he was WAY over in the room next door.)
How to cure Vegan Carrot Lox
- 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
- Turn your oven to 400F (200C).
- Wash your carrots, leave them moist and do not peel them.
- 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.
- Pour a ¼" 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.
- Bake them for 1.5 hours
- Mix all ingredients except the last nori sheet.
- 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.
- 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.
- Use for vegan sushi, cream cheese lox bagel, in a broccoli/pasta salad, for canapes, etc..
- Adapted from Olives for Dinner
Vegan Mustard dill sauce (aka fox-sauce)
To serve fox-lox prepare a sweet mustard dill dressing like this one. For an HCLF (oil free) version, mix 1/4 C Dijon mustard, 1/4 C agave syrup, 2-3 tsps of dried dill, 1/2 tsp of salt and freshly ground pepper. It’ll be somewhat stronger than its oil-laden counterpart, but will give you a good idea of what fox-sauce tastes like.
One of my readers asked to test the recipe before publishing and used it for making a version of another (Nordic?) classic: Spinach roulade, with almond milk cream cheese and lox. The report says they were a great success, even with the omnivorous.