Candice Landau
Last Updated on May 1, 2024 by Candice Landau
If there’s one type of fish I miss the taste and texture of, it’s salmon. My mom used to bake it in the oven and then drizzle lemon juice and salt and pepper on it. I also remember having smoked salmon on vacations in Mauritius. As with caviar, it reminds me of childhood.
➤ See my vegan caviar recipe here!
Today, I’d hate to eat salmon, not least because I no longer eat fish (yes, fish feel pain; the science is in) but because of all the problems surrounding overfishing and, of course, taking food resources from the animals that have no alternatives—orcas, sea lions, etc.
Fish, however, is one of the “meats” I don’t think plant-based alternatives have yet to master, and it wasn’t until I tried watermelon sashimi that I became convinced the route to “fake fish” lay through the transformation of everyday veggies rather than lab-created meats.
This recipe will not disappoint. As with the vegan caviar recipe, it may well shock you. I’d suggest making this once before doubling the batch the next time around—it’s that good. I could blitz through a bag of this in a couple of days if you let me.
I eat this on crackers, on bagels and in bowls. You can do as you wish with it.
Serving size: This recipe makes enough “salmon” for bagel tppings for about 4 people.
Ingredients for vegan salmon lox:
- 3 large carrots
- 1 tbsp olive oil
- 1 tbsp caper brine (you can substitute pickle juice or rice vinegar too)
- 2 tbsp capers
- 2 tbsp lemon juice
- 1 tbsp fresh dill
- 1/2 tsbp smoked paprika
- 1 clove of garlic
- 1 tsp liquid smoke
- salt and pepper to taste
For the bagels, you’ll need:
- vegan cream cheese
- bagels
- any other toppings you like (cucumber, capers, fresh dill, etc)
Method:
1. Bring a pot of water to the boil.
2. While you’re waiting for the water to boil, use a hand peeler to peel the carrots.
3. Once the water is boiling, add the carrots. Cook for 10 minutes.
4. Remove them from the heat and place in a bowl of cold water to stop them cooking.
5. Mix the rest of the ingredients in a ziploc bag to create a marinade.
6. Once the carrots are cool, take them out and use the peeler to shave slices off them. Do that until you’ve used up all of the carrots! Place all of the shaved slices in the ziploc bag with your marinade. Make sure all of the carrots are coated.
7. Place the bag in the fridge and leave it to soak up the marinade for a few hours, or overnight. The longer you give it in the fridge, the more chance the marinade has to seep in.
8. Prep your bagels or crackers, top with cream cheese and add as much of the carrot lox as you like!
Honestly, if you don’t find this delicious, I want to know! I’m addicted to it. If you do find it delicious, tell me too, especially if you put your own twist on it.
I rate this recipe a solid…5/5!
