Plant Based Lox/Salmon

Instead of traditional nibbles, at get togethers, I've started doing mini bagel stations at get togethers. I either make or buy fresh crusty bread or bagels (mini bagels are perfect for this!) and add a selection of toppings; smashed avocado, vegan cream cheese, and some home made plant based lox, or smoked salmon, with all the trimmings- chives, scallions/ spring onions, dill, capers, and lemon slices. Why not give this a go at your next gathering?

Ingredients

For the lox/ smoked salmon
Carrots- I normally get through almost a whole 1lb bag for large gatherings
liquid smoke
tamari/ shoyu/ soy sauce
smoked paprika
freshly cracked smoked black pepper

To garnish
fresh dill
capers
fresh lemon slices

On the side
Finely chopped spring onions/ scallions
Finely chopped chives
Capers
Plant based cream cheese
Seeds- I love using black and white sesame seeds and poppy seeds, or even everything bagel seasoning- you can add these in little bowls so people can add a pinch as they like!

Method
Using a vegetable peeler, thinly slice the carrots, place the slices into a large bowl.
Add the liquid smoke, tamari, smoked paprika, and pepper to taste. I normally use around 1tbsp tamari, 5 drops of liquid smoke, and 1 tbsp smoked paprika.
Mix thoroughly and leave in the fridge to marinate for at least 1 hour.
Preheat the oven to 325°F/ 160°C
Place the carrot slices in a single layer on a lined baking tray
Bake for 15-20 minutes, this will soften the carrot, making the texture easier to bite into.
Set aside to cool before serving.