Vegan Carrot 'Salmon'
Baking and Desserts • European
Description
Recipe taken from the book 'Taste Geography. Latvia' by John Smith
Ingredients
- Dried Nori Seaweed 15 pieces
- Vegetable Oil 5 fl oz
- Cayenne Pepper ½ teaspoon
- Lemon ½ piece
- Black Pepper with Lemon Zest 1 teaspoon
- Carrot 0 lbs
- Salt 5 lbs
Step-by-Step Guide
Step 1
Spread salt on a baking sheet in a 1 cm layer, place unpeeled, washed, and dried carrots on top, and cover completely with salt. Bake in the oven at 390°F for 2–3 hours. After baking, rinse the carrots from the salt under running water and dry them.
Step 2
For the marinade, blend nori sheets with vegetable oil in a blender. Cut the cooled and dried carrots lengthwise into slices 5 mm wide, pour over the nori oil, add lemon and cayenne pepper, and squeeze in the lemon juice. Gently mix by hand without damaging the slices. Let marinate for 1 hour.
Step 3
Use the finished carrot 'salmon' to make sandwiches, vegetable rolls, or vegan Caesar salad.
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