I’ve heard about this phenomena called vegan lox, and did some research by watching a few videos on this.
I decided to try my hand at making my own base recipe. Being born in Scandinavia I have a few different salmon dishes from my childhood to think back on to recreate.
I’m using the saltbaking method. I’m also experimenting with a steamed version. I’ll keep you updated on that one. I’m going to make the perfect version for Christmas with a real melt in your moth texture with a smokey finish.
This vegan smoked “salmon” is actually quite perfect on the vegan Christmas table or for a brunch. In the picture above I’ve served it true Scandi style on a rye bread, with vegan Crème fraîche, topped with fresh lemon juice and chopped chives. Delish!
Oven temperature: 175 C
Baking time: 75-90 min, depending on size
- 4 pc organic carrots
- 2 packages of coarse sea salt a 500 gram
Ingredient for the marinade:
- 2 tbsp olive oil
- 2 tsp liquid smoke
- 1 tsp apple cider vinegar
- 1 tsp soy sauce
- 1 kelp knot (optional)
- Wash and dry the carrots.
- Add a layer of salt to a ceramic or other oven safe dish. Place the carrots on top of the salt and pour over more salt until the carrots are completely covered in salt.
- Place the carrots in a pre-heated oven (175C), and bake for 75-90 minutes depending on the size of the carrots.
- Once the carrots are baked, take them out of the oven and let cool off for a while before you remove them from the salt.
- Remove all excess salt on the carrots.
- Mix the ingredients for the marinade, and if you use a kelp knot, add it to warm water and let it expand and soften.
- Slice the carrots in thin strips.
- Place the carrot strips in a container, add the kelp knot and pour the marinade over the carrots.
- Place in the fridge and marinate for at least 2 days before serving.
- Add dried or fresh dill to the marinade for that true Scandi taste.