Something I’ve really missed in pregnancy is smoked salmon, however it’s a well known fact that pregnant women shouldn’t eat raw or cured fish for risk of food poisoning. I had heard of making vegan ‘smoked salmon’ using carrots, but had previously put it off thinking it might be unbelievably complicated and time consuming. I’m under no illusion that using carrot to replace salmon tastes exactly the same, but it’s a pretty good replacement if you’re vegan or unable to eat smoked salmon! In a bagel, it’s very hard to tell the difference!
Knowing I had my girlfriends coming over for an Easter Brunch, I thought it would be the perfect excuse to test out this recipe.
The original recipe I followed called for a lot more salt than I used, but as I didn’t want to waste too much, I used less. My understanding however is that you’re almost supposed to bake the carrot in a layer of salt (all will make sense when you read the recipe). I personally chose not to make the bagels as we found a really delicious option in the supermarket, but they are relatively easy to make yourself if you wish. Just do this ahead of time! To make the bagels even more fresh, you could even slice cucumber to go between the carrot and cream cheese.
This recipe is enough to make 8 bagels and it’s best to prepare the night before serving.
Ingredients
8 Bagels (I used these ones)
Cream Cheese (vegan or normal – your preference)
2 tablespoons capers
Handful of fresh dill
4 large carrots
Sea salt
1/2 teaspoon paprika
3 tablespoons olive oil
1 tablespoon rice vinegar
1/2 tablespoon black pepper (plus more for serving)
Juice of one lemon
Method
- Preheat the oven to 250 degrees celcius and line a baking dish with baking parchment
- Pour a small layer of salt in the bottom of the dish and place the carrots on top. Then dust lightly with more salt
- Roast the carrots for around 40 minutes until soft, but not mushy. You should be able to pierce them with a fork
- While you leave the carrots to cool completely, start the marinade by mixing together your oil, rice vinegar, lemon juice, black pepper and paprika in a shallow dish
- Once the carrots are cooled, use a sharp knife to remove the skin on one side. Then use a peeler or sharp knife to cut thin ribbons of carrot (don’t worry if this is fairly rough – it will only help it look even more like smoked salmon!)
- Add all your ribbons to the marinade and mix so that every piece is coated. The carrot will be good in the fridge for about four days but needs about 30 minutes to infuse with the marinade if you’re in a rush
Method to compile your bagels
- Slice your bagels in half and toast until golden brown
- Smother cream cheese on the top of the bottom layer, then top with as much of the carrot as you like. Arrange capers and dill on top and crack some fresh black pepper on top
- Gently arrange the top of the bagel on top and serve with fresh lemon slices
I really hope this recipe brings you as much joy as it did me. One thing is for sure. I’m going to try and constantly have a supply of the carrot in the fridge from now on. These bagels really hit the spot. I even think the carrot would work really well as a vegan gravlax to serve on canapés!
