It’s been a while since I wanted to make my own carrot lox recipe and it’s finally here! You can keep Carrot Lox for several days in the fridge so it’s easy to make ahead and just add it to your favorite dishes.
This recipe is:
- Easy to make.
- A good plant-based alternative to smoked salmon.
- A great add on to your bowls, salads or bagels.
Carrot LoxCourse: Appetizers
It’s been a while since I wanted to make my own carrot lox recipe and it’s finally here! You can keep carrot lox for several days in the fridge so it’s easy to make ahead and just add it to your favorite dishes.
3 carrots, peeled and cut in 2 lengthwise
2 tbsp (30 ml) soy sauce
3/4 cup ( 187,5 ml ) water
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) caper brine
1/4 tsp (1,25 ml) liquid smoke
1 nori seaweed sheets crushed
Smoked salt to taste (optional)
- Bring a pot of water to a boil. Cook the carrots for 8 to 10 minutes or until tender (not mushy). Drain and set aside.
- In a bowl, mix soy sauce, water, oil, vinegar, caper brine, liquid smoke, nori seaweed and smoked salt. Set aside.
- Use a vegetable peeler to peel carrots into thin strips. Put into the marinade.
- Refrigerate and marinate for 24 hours before serving.
- Keeps for 4 to 5 days in the fridge.
Have you made this recipe?
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