Vegan "Gravlax" From Carrots
Photo source; the recipe is strongly modified from this original recipe on k-ruoka.fi
Preparation
Rinse, scrub and pat dry the carrots but don't peel them. Set the oven on 200 °C. Cover the carrots totally with salt in a small oven dish and cook them in the salt bed for ~1,5 hours. Let cool, break the salt crust and peel the carrots gently. Slice the carrots with a sharp kitchen knife, cheese slicer or peeler into thin, long slices. Mix the marinade and pour it over the slices. Allow to marinate in the fridge for at least 24 hours. Serve with e.g. cooked potatoes and dill sauce. Consume the carrots within 2-3 days.
Dill sauce: a dollop of extra virgin olive oil, 2-3 tablespoons of strong mustard, citrus juice, a sprinkle of sugar or a teaspoon of maple syrup, a pinch of white pepper and a handful of chopped fresh dill.
Photo source; the recipe is strongly modified from this original recipe on k-ruoka.fi
Ingredients
4-5 carrots (~500 g)
570 ml (~700 g) coarse salt
Marinade
1-2 tablespoons liquid smoke
2-3 tablespoons evoo
2 teaspoons white balsamic vinegar
1/4 teaspoon white pepper/ground white peppercorns
Zest of 1 lemon
1 teaspoon caster sugar
1-2 teaspoons dried dill
Preparation
Rinse, scrub and pat dry the carrots but don't peel them. Set the oven on 200 °C. Cover the carrots totally with salt in a small oven dish and cook them in the salt bed for ~1,5 hours. Let cool, break the salt crust and peel the carrots gently. Slice the carrots with a sharp kitchen knife, cheese slicer or peeler into thin, long slices. Mix the marinade and pour it over the slices. Allow to marinate in the fridge for at least 24 hours. Serve with e.g. cooked potatoes and dill sauce. Consume the carrots within 2-3 days.
Dill sauce: a dollop of extra virgin olive oil, 2-3 tablespoons of strong mustard, citrus juice, a sprinkle of sugar or a teaspoon of maple syrup, a pinch of white pepper and a handful of chopped fresh dill.
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