Carrot Lox Bagel
This is a delicious vegan version of lox, the traditional Jewish dish of cured salmon. We’d recommend making this when you have a bit of time in your schedule, and keep any leftovers for snacks. The carrots taste lovely on bagels.
SERVES 1, WITH LEFTOVER FOR CARROT LOX
- 3 large carrots, scrubbed
- Coarse rock salt, for sprinkling
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Splash of soy sauce
- Juice of 1 lemon
- 1 bagel, split and toasted
- 1 tablespoon of vegan cream cheese
- Chopped fresh dill, to garnish
- Preheat the oven to 200°C/400°F/Gas 6. Place the damp carrots in a small ovenproof dish and sprinkle liberally with rock salt. Cook, uncovered, for 1 hour
- When the carrots are cool enough to handle, crack away or brush off the salt, then peel away the skins using a sharp knife. Slice the carrots into thin slices lengthways using a mandolin or sharp knife and place in an airtight container.
- Whisk the olive oil, paprika, soy sauce and lemon juice together in a bowl, drizzle over the warm carrots and toss well to coat. Cover and place in the refrigerator overnight to marinate.
- The next morning, allow the carrots to come to room temperature. Spread the toasted bagel with the cream cheese and top with one-sixth of the carrots and a sprinkling of fresh dill.
- Store any leftover carrot lox in the refrigerator for up to 7 days.
Recipes extracted from Happy Healthy Strong: The Secret To Staying Fit For Life by Krissy Cela. Published by Aster (£16.99) (octopusbooks.co.uk)
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