You may be wondering what the fish is substituted with. It is actually quite a humble ingredient that easy to find all over the world: CARROT.
It may be hard to believe because of its distinct flavor and crunch, but it all adds to sweetness and salmon-like texture that we remember.
Smoke flavoring comes from liquid smoke. You can find this at most specialty grocers or online. There are a variety of different smokes available, and I have been using liquid hickory which is quite nice.
Be prepared to have your mind blown!
For 4 servings
Smoked salmon
- 2-3 carrots
- 1 sheet nori
- 1 teaspoon liquid smoke
- 2 teaspoons soy suace
Lemon tahini
- 2 cups cooked chickpeas, rinsed
- 1 cup water
- 3 tablespoons tahini
- 2 tablespoons olive oil
- Juice of one lemon
- Zest of one lemon
- Salt to taste
Garnish
- Red onion, sliced
- Fresh dill
- Capers
Method:
- Preheat oven to 400 degrees F.
- Using a potato peeler, skin the carrot into long thin strips. It is up to you what thickness you make, I generally try to make them as thick as possible.
- Line a baking dish with foil, with extra on each side.
- Add the carrots, liquid smoke, soy sauce and crumble the nori sheet overtop. Stir so that everything is coated.
- Cover the carrots with the remaining foil so that it is wrapped. The idea is to steam it in a parcel. If it is exposed, the carrots may dry out.
- Place the tray of carrots into a warmed oven, and bake for approximately 20 minutes. You want them to be soft, but not mushy, so check on them every 5 minutes.
Tahini
- Combine all ingredients into a food processor and blend until smooth.
- Taste it and add salt to your liking.
Assemble
- Serve over bread, bagel, crackers or on its own with fresh dill, red onion and capers.
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