Smoked Salmon (Carrots)

I was set to release this 3rd Part of my Mock Meat series on Friday, but I’ve been requested for the recipe immediately, so here it is:

My version of smoked Salmon is made from carrots. (Don’t forget to check out if part 1: Seitan and part 2: Mock Bacon & Veggie Sausages, if you missed them.)

Hope you enjoy.

• Servings: 4-6
• Time: 5 days
• Difficulty: moderate
• Print

Mine was marinating for 5 days. It has that greasy quality that I remember good smoked salmon having.

by Mr WitchCraft November-20-2017

Ingredients

• 3 large carrots, peeled
• cooking/table salt, plenty
Marinade ~
• 2-3 tbsp light soy sauce
• 1 tsp sea salt
• 2 tbsp olive oil
• 1 tbsp nori pesto (or a nori sheet processed to fine dust)
• 2 tbsp lemon juice
• 1-2 tbsp vinegar (sushi vinegar if you have it)

Directions

1. Peel the carrots first. Them put them in a loaf tin with cooking salt pack around them ~ so they are fully buried. Bake in a preheated oven (180C) for 45-50 mins. Leave them to cool.
2. Carefully chip off the salt, trying not to damage the carrots. Wipe clean of salt, but don’t wash them.
3. To make the marinade: In a seal-able plastic tub, add the soy sauce, sea salt, olive oil, nori, lemon juice and vinegar and mix well.
4. Using a vegetable/potato peeler (the speed type), carefully turn the carrots into thin strips. Place each strip in the marinade. Put the lid firmly on the tub and give it a shake to make sure all is covered. Level in the fridge for at least 3 days. Longer if possible.

NB: A nice way to serve it is on Pan-fried Toast with vegan cream cheese (then the smoked salmon) and warm falafels ~ on a bed of baby spinach.

Part 4 next week