I was never a fan of fish and seafood in general. In fact, I would avoid it as much as possible. I’ve been seeing carrot lox recipes pop up in my recipe browsing and it looks so colourful and wonderful that I had to try.
The prep is quite easy, what took the longest was peeling the carrots into strips. I have to say that I was very impressed with the overall taste. Although on its own it clearly tastes like carrot, when served with other ingredients it has a very similar texture to smoked salmon. It was very pleasant to eat and visually stunning too.
I served my carrot lox on homemade bread with vegan cream cheese, capers and fresh parsley.
Transform the humble carrot into a luscious savoury treat.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 large Carrots washed well
- 1 tbsp Soy Sauce
- 1/2 tbsp Liquid Smoke
Sea Seasoning
- 2 tbsp Water
- 1/2 tsp Dried Wakame finely chopped
Ingredients
Sea Seasoning
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Instructions
- Preheat your oven at 200°C. Prepare your sea seasoning by mixing the dried wakame with the water. Let it rest for 15 minutes.
- In the meantime, take your carrots and using a vegetable peeler slice them thinly.
- In a foil-lined tray, mix the carrots with the soy sauce, liquid smoke and sea seasoning.
- Fold the foil into a parcel, sealing all sides well.
- Bake for 20 minutes.
- Carefully open the foil package (very hot steam will escape when opening). Your carrot lox is ready! Enjoy!
Recipe Notes
Jo's Tips
- Choose smooth, large carrots to get convincing-looking carrot lox pieces in the end.
- To achieve a deeper flavour, marinade the carrots and seasonings for a few hours prior to baking.
- It keeps well for a few days in the fridge. Just place in an airtight container.
Inspired by this recipe.