Although I used to like smoked salmon back in my pre-vegan days, but to be honest it always gave me the shivers a little, was it raw? I’m not even sure! However, it was a classic at Christmas for me, and in the spirit of my fairly traditional menu I decided to attempt to recreate a recipe for vegan smoked salmon in it’s original form here.
Vegan Smoked Salmon
- 2 Carrots
- 2 Tbsp Miso Paste
- 1 Tsp Liquid Smoke
- 2 cloves of garlic
- 3 cups of water
- 1 sheet of Nori
Use a vegetable/potato peeler to cut carrots into thin long strips. Place in a small baking dish.
Combine all remaining ingredients in a blender into a paste. Pour over the carrots.
Cover the dish with a tight cover of aluminium foil.
Bake at 200 Celsius (190 fan, 400 Fahrenheit) for around 10 minutes.
Reduce temperature to 100 Celsius (90 fan, 200 Fahrenheit) and bake for about 45 minutes.
Remove from oven, take carrot out of broth and refrigerate in an airtight container for at least an hour, or overnight.
I served this with crackers and vegan cream cheese for one of my starters in my Christmas meal. Although not quite like the traditional smoked salmon, it was a great stand in which I will definitely be making again.