Carrot Lox Bagel
Enjoy a plant-based take on the classic smoked salmon bagel with this Carrot Lox Bagel recipe. Perfect for brunch, it’s rich in iodine and features a unique seaweed flavor from nori.
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Equipment
Ingredients
- 4 carrots
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp tamari
- 1 tsp powdered nori (blended nori sheet)
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp capers brine
Instructions
- Start by peeling the carrots into ribbons using a vegetable peeler.
- Steam the carrot ribbons for about 3 minutes. Once done, set them aside to cool for approximately 10 minutes.
- While the carrots are cooling, prepare the marinade. In a container, combine the olive oil, smoked paprika, garlic powder, tamari, powdered nori, lemon juice, maple syrup, rice wine vinegar, and capers brine. Stir well to ensure all ingredients are well mixed.
- Add the cooled carrots to the container with the marinade. Ensure the carrots are thoroughly coated with the marinade.
- Place the container in the fridge and let the carrots marinate overnight. This allows the flavors to fully infuse into the carrots, giving them a rich and delicious taste.
