Carrot ‘Smoked Salmon’ and Cream Cheese English Muffins
This is a great alternative to smoked salmon; the carrots take on the smoked seafood flavour when you simmer them with the nori and the smoky flavours
SERVES 2
For the ‘salmon’
- 2 sheets nori
- 120ml (4 fl oz) water
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp cider vinegar
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 carrots, cut into think ribbons with a peeler
To serve
- 2 English breakfast muffins
- 4 tbsp vegan cream cheese
- Add the nori, water, soy sauce, maple syrup, vinegar, liquid smoke, paprika and garlic powder to a blender and blend until smooth. To a saucepan, add this mixture and the carrot ribbons, and simmer for 3-4 minutes over a medium heat. Remove from the heat, and allow the carrot to cool in the mixture.
- Toast the muffins, spread with cream cheese and top with the carrot.
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