Carrot smoked salmon
Carrot smoked salmon
My older brother bought me a package of plant-based smoked salmon by Save da Sea, after he tasted their product at the health show in Vancouver. I used it in sushi and really loved the flavour, so I thought I would try to make my own version. The 100-gram package by Save da Sea costs $10. I made it for under a dollar.
Yields: 1 cup
Ingredients
½ large carrot – sliced thin (I used the #2 setting on my hand-held mandolin)
1 cup vegetable broth
¼ cup dried seaweed
¼ cup apple cider vinegar
2 tablespoons tamari
1 tablespoon maple syrup
½ tablespoon avocado oil
½ teaspoon liquid smoke
Steps
Slice carrots on a diagonal. In a small saucepan, combine the marinade ingredients. Add the sliced carrots. Simmer until the carrots are fork tender. Remove them from the heat. Pour it into a glass container with a tight lid. Let it sit for a few hours or overnight in the fridge.
I like it with sushi. You can put it in rolls or as individual bites. I laid the smoked carrot slices on seasoned brown sushi rice and piece of raw nori. I then topped it with a slice of avocado. To form a rice and nori base that holds together, I use a silicone ice cube tray.
