Cathy’s Kitchen Prescription LLC
A few years ago Michael Abramson, the vegan butcher of Toronto's #yamchops fame, spoofed smoked salmon with a clever plant-based remake. Thanks for the inspiration, Michael! This is my oil-free "mock lox". A fun appetizer to serve Nordic style on thinly sliced Danish rugbrød or rye crisps, topped with capers, dill, shallot, and a spoonful of vegan crème fraiche.
Prep time 15 minutes plus 8 hours to marinate Cook time 40 minutes
Makes 30-60 slices, depending on length
2 to 4 organic Japanese or juicing carrots
1/2 cup date sugar
4 tablespoons crushed black peppercorns
3 tablespoons aka miso
Liquid smoke to taste
2 flax eggs made from 2 tablespoons freshly ground flaxseed dissolved in 6 tablespoons water
Juice and zest from 2 to 3 organic lemons
1 teaspoon finely ground nori or wakame (optional)
Garnish with vegan crème fraiche, non-pareil capers, dill
Peel carrots and cut into 4-inch lengths.
Using a mandolin, slice the carrots 1/8-inch thick or slightly less. Square off the edges.
Create a dry rub by mixing the date sugar, crushed peppercorns, smoked salt, lemon zest, nori powder, miso, and liquid smoke. Gently dry rub carrots and marinate for up to 8 hours.
Blend the flax eggs and lemon juice until smooth. Pour it over the carrots and gently mix to cover fully.
Preheat oven to 350°F/176°C.
Place the carrot slices, overlapping, on a baking sheet lined with parchment paper.
Seal with parchment covered with foil. Bake for 40 minutes.
Serve on thin slabs of Danish rugbrød or rye crisps. Garnish with lemon zest, a dollop of vegan crème fraiche, capers, and dill.
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