Carrot Smoked Salmon
Turning water into wine is so last Testament...it's transforming carrots into vegan smoked salmon that is really impressive. I first heard about this new, culinary trend while paging through a food magazine on my recent flight home and, within hours of landing, I got to work making it real. Liquid smoke is an essential ingredient here and, as I was about to find out, brings a near-magical smokiness to absolutely everything. A natural product made by quite literally condensing wood smoke, you need mere drops of this power-packed potion, transforming chicken, meat, fish, and even carrots in an instant. As I soon discovered, the internet is awash with alternate ways to achieve best results, and I've tried and tweaked them all. I'm hugely excited with my version which combines all this know-how in one, easy-make method. Move over, Eyal Shani, and your famous, roasted cauliflower...it's time for the humble carrot to shine.
Can't Believe It's Carrot Smoked Salmon 2 large carrots 1/3 cup apple cider vinegar 1 teaspoon liquid smoke (Meatland) 2 - 3 tablespoons sugar 2 teaspoons coarse salt 2 teaspoons peppercorns/coarse pepper 2 teaspoons mustard seeds 1 tablespoon olive oil 1 sheet nori (optional but great for flavor) Chopped dill 1: Peel carrots and cut into long ribbons using a vegetable peeler - look for large carrots so that you can get wide strips - and place in a small pot. 2: Add a little water to cover and simmer for 2 to 3 minutes till just tender then drain. 3: Combine vinegar, sugar, salt, liquid smoke, mustards seeds and pepper in the same pot, bring to the boil then simmer for a few minutes, and pour while warm over the carrot strips. 4: Add nori sheet torn into strips - this gives a slightly fishy taste - olive oil and chopped dill and then place in refrigerator for 24 to 48 hours. 5: Enjoy on bagels or crackers with cream cheese, capers, chopped dill etc and you won't believe it isn't delicious salmon! COOK'S NOTES: Wright's Liquid Smoke - NIS 19.90 at Meatland - is available in Hickory and Mesquite flavors and both are great. Liquid smoke can also be drizzled over fresh salmon with brown sugar and seasoning and baked for that hot, baked salmon taste. Also wonderful on chicken and in marinades and a bottle lasts ages. Carrot salmon is superb in salads and pretty much in everything. Push your culinary boundaries today.