Marinated sliced carrot

This is marinated sliced carrot, it does not taste like smoked salmon. But its makes a great addition for sandwiches and can be used as a deli slice on toast, sandwiches and crackers, can be used in plant based appetisers.

To make the marinated carrot slices, the best results will come from marinating the carrots for as long as possible, overnight is best, but at least 2 hours also works.

Boil the carrots in salted water, for about 12 mins or until fork-tender. They should still hold their shape. refresh the carrots in cold water immediately. This will stop them from cooking and losing their colour. After cooling for a few minutes, drain and allow to dry.

While the carrots are cooking, make the marinade – in a container or small bowl, mix together the nori flakes, smoked paprika, caper brine, rice vinegar, maple syrup, miso paste, soy sauce, lemon juice, salt and olive oil. Set aside.

Using a very vegetable peeler, slice the carrots lengthwise. Lay these in the marinade and place in the fridge. Allow to marinate for at least 2 hours, I leave them overnight.

When ready to serve, allow the carrot slices to come to room temperature and remove from the marinade and shake off the excess back into the container and serve like deli slices.

Typically, I lay my marinated carrot on a toasted bagel or slice of toasted sourdough that had been spread with a plant based cream cheese (or a cashew nut cream) and topped with a handful of fresh rocket leaves.

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Marinated carrot slices

not vegan smoked salmon, but a carrot based deli slice
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: snacks
Cuisine: Modern British
Servings: 6 servings
Calories: 31kcal

Equipment

Ingredients

  • 3 carrots
  • 1 tsp smoked paprika
  • 1 tsp white miso
  • 1 tbsp noriflakes
  • 1 tbsp maple syrup
  • 1 tsp sea salt
  • 1 tbsp rice vinegar
  • 1 tbsp caper brine – from a jar of capers or olives
  • 1 lemon
  • 1 tsp soy sauce

Method

  • To make the marinated carrot slices, the best results will come from marinating the carrots for as long as possible, overnight is best, but at least 2 hours also works.
  • Boil the carrots in salted water, for about 12 mins or until fork-tender. They should still hold their shape. Then refresh the carrots in cold water immediately. This will stop them from cooking and losing their colour. After cooling for a few minutes, drain and allow to dry.
  • While the carrots are cooking, make the marinade – in a container or small bowl, mix together the nori flakes, smoked paprika, caper brine, rice vinegar, maple syrup, miso paste, soy sauce, the juice of the lemon, salt and olive oil. Set aside.
  • Using a very vegetable peeler, slice the carrots lengthwise. Lay these in the marinade and place in the fridge. Allow to marinate for at least 2 hours, I leave them overnight.
  • When ready to serve, allow the carrot slices to come to room temperature and remove from the marinade and shake off the excess back into the container and serve like deli slices.
  • Typically, I lay my marinated carrot on a toasted bagel or slice of toasted sourdough that has been spread with a plant based cream cheese and then topped with rocket leaves

Nutrition

Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 585mg | Potassium: 143mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5268IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 0.4mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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