Smoked Vegan Carrot Salmon (Lox)

Instructions

1. 1

   Peel the whole carrots and trim both ends.

   

   Tip: Keep the carrots whole while boiling so they stay firm enough to shave into elegant, unbroken ribbons later.
2. 2

   Bring a saucepan of water to a rolling boil. Add the whole carrots, reduce heat to medium, and simmer for 15 to 20 minutes until tender-crisp.

   

   Tip: Test with a paring knife: it should pierce the thickest part with slight resistance. Do not overcook into mush.
3. 3

   While the carrots cook, prepare the marinade in an airtight glass container by whisking together sesame oil, soy sauce, agave syrup, crumbled nori flakes, and liquid smoke until emulsified.

   
4. 4

   Remove the carrots and let them cool for 5 minutes until comfortable to handle.

5. 5

   Using a sharp chef's knife or a Y-peeler, slice the carrots lengthwise into long, thin, flexible ribbons resembling smoked salmon fillets.

   
6. 6

   Place the carrot ribbons into the glass dish with the marinade. Use a spatula to gently fold and coat every ribbon thoroughly.

   
7. 7

   Snap on the airtight lid, rotate the container gently to distribute the marinade evenly, and chill in the refrigerator for at least 3 to 4 hours (ideally overnight).

   

   Tip: A prolonged rest in the cold marinade draws moisture out while infusing the smoky, briny seasonings deep into the carrot fibers, transforming their bite into silky lox.
8. 8

   Serve chilled layered on toasted bagels with vegan cream cheese, capers, thinly sliced red onion, and fresh dill.