Vegan Smoked Salmon

by veronica

I’ve heard about this phenomenon 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 salt-baking 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 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 them cool off for a while before you remove them from the salt.
  • Remove all excess salt from 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 into 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.

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