Vegan Salmon

5 from 15 votes

Smoky vegan salmon, ideal for blinis, bagels or salads. Super easy to make and perfect for breakfast, lunch or dinner!

Prep Time2

Cook Time3

Total Time5

Course: Appetizer

Cuisine: All

Servings: portions

Calories: 12kcal

Using a potato peeler, remove the skin from the carrots then peel them into long thin ribbons.
4 carrots
Bring a large saucepan of water to the boil. Boil the carrot ribbons for 3 minutes then drain and plunge into a bowl of cold water to stop them cooking further.
Meanwhile, whisk together the remaining ingredients in a medium bowl. Add the carrot ribbons to the bowl and massage gently with your hands to make sure they're all coated with the marinade.
2 tablespoon liquid smoke, 2 tablespoon caper brine, 2 tablespoon gherkin brine, 2 tablespoon white wine vinegar, 1 teaspoon fine sea salt, 1 teaspoon lemon juice, 1 tablespoon extra virgin olive oil, small bunch of fresh dill
Cover and place in the fridge for at least an hour. Alternatively transfer to an airtight container and leave in the fridge for up to a week. Serve with cream cheese, a squeeze of lemon, capers and dill.

The marinade provides lots of flavor. Liquid smoke, caper brine, pickle brine, vinegar, and olive oil create a salty, tangy, smoky flavor profile. Dill adds freshness.
Letting it marinate for at least an hour, or up to a week, allows the carrots to really soak up the flavors. The longer the better!
Serving suggestions include on blinis, bagels, toast, in salads or with vegan cream cheese/sour cream.
It's gluten free and soy free as written, making it accommodate many dietary needs.
The recipe is easy to make in advance for parties or gatherings. It stores well refrigerated for up to a week.