There’s something about smoked salmon: the texture, the saltiness laced through with smoke and a subtle tang. It defies comparison, and, you might think, cannot be replicated. But you would be wrong! Using this recipe, and some patience, you can make a plant-based version of smoked salmon so good, omnivores can’t tell it’s not the “real” thing.
Transforming Carrots into “Salmon”
To transform carrots into a delectable dupe for smoked salmon, we first boiled them, then marinated them, then gently dehydrated them. The result is a silky, soft luxurious texture to rival the best lox on the market. To make our absurdly delicious smoked carrot “salmon,” you will need…
- 3 large carrots
- ¼ cup water
- 1 tablespoon olive oil
- 2 tablespoons kelp granules
- 1 tablespoon miso paste
- 3 teaspoons smoked paprika
- 1 teaspoon rice vinegar
How to Make Smoked Carrot “Salmon”
- Thoroughly rinse the carrots, trim off the ends off the carrots, then slice in half so the carrots can fit neatly into a skillet.
- Fill the skillet with ¼ cup water, add the carrots, cover, and bring to a boil.
- Cook until a fork can easily pierce the carrots, but the texture remains firm, not mushy. This should take between 5 and 10 minutes.
- Immediately rinse the carrots under very cold water.
- Using the implement of your choosing (either a sharp knife, mandolin, or vegetable peeler would work well), slice the carrots into thin strips.
- Whisk together the olive oil, kelp granules, smoked paprika, miso, and vinegar. Keep in mind that the flavor will deepen and mellow as the carrots marinate.
- Place the carrots in a glass container, pour in the marinade, and toss well to coat.
- Let the carrots marinate for a minimum of one hour, and up to two days. They should look slightly shiny throughout the marinating process—if they begin to dry out, add an additional tablespoon of olive oil and massage to integrate.
- Remove the carrots from the marinade, place in a colander, and rinse off seasoning mixture.
- Line a baking sheet with parchment paper, lay out the carrot slices, and bake at 200 degrees Fahrenheit until they reach the texture you desire. We find this typically takes about thirty minutes.
This smoked carrot “salmon” makes a delightful addition to a range of dishes, from the classic bagel with (vegan) cream cheese and “salmon,” crackers with mashed avocado, to “salmon” and asparagus toast. It’s also a delight to eat plain. We hope you enjoy this recipe as much as we do!
