Fine carrot salmon on creamy cashew cream cheese. Goes wonderfully with crusty sourdough bread, bagels or hearty brown bread. Especially suitable as appetizers on festive occasions.
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Resting time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 4Servings
Calories 405kcal
Ingredients
FOR THE CARROT SALMON:
4Piecemedium carrots
A handful of fresh dillwashed and chopped, alternatively 1 tsp dried dill
½SheetNori algacut into small pieces with scissors
For theCARROT LAKE "Peel" carrots into fine slices with a vegetable peeler. See video. CAUTION: Vegetable peelers are very sharp, please work carefully.
4 Piece medium carrots
To make the marinade, place all ingredients in a shallow dish or bowl with a raised rim and whisk once until well combined. Set aside.
A handful of fresh dill, ½ Sheet Nori alga, 30 ml Lemon juice, 15 ml Olive oil, 15 ml Capers pickling water, 15 g Capers, A strong pinch of salt
Bring pot of water to boil, add a pinch of salt and add the carrots. Stir once and cook for 2-4 minutes. Strain and quench with cold water.
Immediately add to the marinade and stir until the carrots are well mixed with the broth. Cover and let marinade for an hour (or overnight).
In the meantime, prepare the FRESH CHEESE make. To do this, place cashews, lemon juice, yeast flakes and salt in a high-powered blender and blend until a fine cream is formed. Pour in vegetable milk little by little, but always make sure that the cream stays nice and firm. Set aside.
A strong pinch of salt, 250 g Cashews, 17 g Yeast flakes, 15 ml Lemon juice, 50-100 ml Plant milk, optional 1-2 tablespoons vegetable yogurt, A strong pinch of salt
Slice open sourdough bread, bagel, or brown bread, spread thickly with cream cheese, and top with carrot salmon. Serve with fresh dill and lemon and enjoy.
Lemon, Fresh dill
Store carrot salmon and cream cheese in an airtight container (separately) in the refrigerator for a maximum of 3 days. Best fresh.