I’ve experimented with making vegan smoked salmon in two ways. My favourite so far is using a steamer and a vegetable slicer to get really thin carrot slices.
I prefer this recipe as I enjoy both the taste and the texture more than the oven-baked vegan smoked salmon. The thin slices are really long and can easily be beautifully presented in various ways and in my experience, the steamed, thin carrot absorbed the marinade more easily.
I make the vegan smoked salmon quite a few days ahead, as the longer, it can marinate, the better the flavour and the texture get.
I really recommend adding kelp seaweed, but in a small amount, as it gives an extra dimension to the taste. A bit of the ocean if you will :)
You will find my oven-baked smoked vegan salmon recipe over here.
- 5-6 pc large carrots
Ingredients for the marinade:
- 2 tbsp olive oil
- 2 tsp liquid smoke
- 1 tbsp apple cider vinegar
- 1 tsp soy sauce
- 1 kelp knot or 2 tsp finely milled seaweed (optional)
- Chopped chives or finely chopped onion
- Chopped dill
- Wash the carrots and peel off any skin with a normal vegetable peeler, if you prefer (I usually leave the skin on though)
- Use a vegetable slicer and slice thin strips of the carrot
- Place the carrot strips standing on the thin side, in a steamer
- Steam until tender, be sure to keep an eye on the carrots so they won’t steam too long and get a mushy texture
- Mix all the ingredients into the marinade
- Place the steamed carrots in a glass container (with a lid) and pour the marinade over the carrots
- Let the carrots cool off before adding the lid to the container and storing the carrots in the fridge
- Turn the container at least twice a day to let the carrots soak up the marinade as evenly as possible