Plant-based “Salmon” Lox & Charcuterie

Plant-based “Salmon” Lox & Charcuterie

Directions

1. Place carrots and 1 tsp of salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or until fork-tender, but not mushy. They should hold their shape.
2. Transfer carrots to ice-cold water immediately. Allow to cool for 2 minutes, then gently place onto a wire cooling rack to drip dry.
3. Meanwhile, in a container or small bowl, whisk together hot water, nori, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder, and olive oil. Set aside.
4. Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
5. Marinate in the fridge for a few hours – overnight is best. The longer the carrots marinate, the more they will acquire the texture and consistency of lox.
6. When you’re ready to serve, remove the carrot lox from the fridge and allow to come to room temperature.
7. Arrange the carrot lox, crackers or bagels, cheese, and other toppings fresh ingredients on a serving tray in a charcuterie style.