THE BEST SMOKED SALMON SPREAD
The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.
Provided by Jay
Categories Appetizers and Snacks Seafood
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 1.1 g, Cholesterol 36.7 mg, Fat 10.8 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 312.1 mg, Sugar 0.1 g
VEGAN SMOKED SALMON (VEGAN CARROT LOX)
Whether you or guests are plant-based or allergic to fish, vegan smoked salmon is super easy to make with this carrot lox recipe!
Provided by The Edgy Veg
Categories Brunch
Time 10m
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- 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.
- Transfer carrots to ice-cold water immediately. This will stop them from continuing to cook. Allow to cool for 2 mins, then gently place onto a wire cooling rack to drip dry.
- 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.
- Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
- Place in the fridge and allow to marinate for a few hours, I find that overnight is best! The longer you marinate, the more the carrots will have the texture and consistency of lox.
- When you're ready to use, remove carrot lox from the fridge and allow to come to room temperature.
- Serve with toasted bagels, smeared with vegan cream cheese and topped with dill, capers and red onion.
Nutrition Facts : Nutrition Information Calories 62 Fat
AUTHENTIC VEGAN SMOKED SALMON (CARROT LOX) & HORSERADISH DIP
Vegan smoked salmon, also known as carrot lox, isn't just delicious for breakfast on a slice of bread or toast. This smoky carrot salmon is versatile, from antipasti plates, to pasta dishes, to a tasty snack. This delicious alternative to the original version is made from natural ingredients such as carrots, kelp powder and the taste is surprising even for non-vegans. gluten-free | wholesome | whole food plant-based | vegan | egg-free | dairy-free | soy-free | nut-free
Provided by Jasmin
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- First, steam the carrots with the skin. Use a sharp knife and poke the carrots, if the carrots are soft, they're done. In the meantime, put the remaining ingredients in a container with a lid that is large enough for all carrots and stir vigorously. If the carrots are soft enough, scrape the skin with a knife, it should be easy. Now use a peeler and peel thin carrot strips until the carrots are completely in strips. It doesn't matter whether the pieces are shorter or longer. Now add the carrots to the spice mixture and stir vigorously. That's it. However, I like to let them soak overnight or 2-3 days so that they really absorb the taste. You can sprinkle the carrots with dill before serving. Horseradish Dip Place the soaked cashews, water, maple syrup and mustard in a high speed blender and blend until you have a cream. Put the cream in a bowl and stir in the prepared horseradish. Season the dip with sea salt and pepper.
Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 356 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
VEGAN 'SMOKED SALMON' TOASTS
Make these vegan bites with brined carrot ribbons. Infused with lapsang souchong tea, they're a great alternative to classic smoked salmon canapés
Provided by Miriam Nice
Categories Canapes
Time 25m
Yield Makes 14
Number Of Ingredients 6
Steps:
- Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
- Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.
Nutrition Facts : Calories 160 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
VEGAN SMOKED SALMON
Vegan smoked salmon, made with natural ingredients. It's low in fat and the texture is on point. We served it on crackers with vegan cream cheese.
Provided by Simple Vegan Blog
Categories Entrée
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF or 180ºC.
- Wash the carrots, add some salt to taste, place them onto a lined baking tray and bake for 40 minutes. You don't have to peel them.
- In the meantime, you can make the marinade. Just add the nori, water, tamari, syrup, vinegar, paprika, garlic powder and pepper and blend until smooth.
- When the carrots are ready, remove from the oven, let them cool a little bit and slice them into strips with a knife, peeler or a mandoline.
- Transfer the carrot strips into a sealed container and massage with some salt to taste.
- Cover with the marinade and leave for at least 24 hours in the fridge.
- We spread some vegan cream cheese onto crakers and topped them with the vegan smoked salmon, dried dill and chopped red onion.
- Keep the vegan salmon in the fridge for up to 5 days.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 47 calories, Sugar 5.6g, Sodium 540mg, Fat 0.1g, Carbohydrate 9.2g, Fiber 2g, Protein 2g
VEGAN SMOKED SALMON (CARROT LOX)
This recipe for Vegan Smoked Salmon is a great alternative to traditional lox. Thin strips of carrot are marinated in sauces and spices to make the perfect compliment to a bagel or served as a healthy vegan appetizer with crackers. Perfect for a Christmas breakfast or party food.
Provided by Kate Hackworthy | Veggie Desserts
Categories Appetizer Breakfast
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350f (175c) and line a baking sheet with baking paper.
- Peel the carrots and roll them in lots of salt, then place on the baking tray and bake for 30 minutes, turning occasionally, until soft. Allow them to cool.
- Rub the salt off the cooled carrots, then use a vegetable peeler to cut the carrots into ribbons.
- In a medium bowl, combine the carrot smoked salmon marinade ingredients.
- Add the carrot lox strips to the bowl of marinade and refrigerate overnight or a minimum of 30 minutes (the longer the better as it gives more time for the flavors to infuse the carrots).
- Serve on a bagel with vegan cream cheese and top with a sprig of dill.
Nutrition Facts : Calories 43 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 273 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VEGAN SMOKED " SALMON" SPREAD
Its is a yummy alternative that I made for a substitution for smoked salmon on a bagel, it has a great flavor and hits the spot. Who says you can't have fun as a vegan?
Provided by Meghan
Categories Spreads
Time 5m
Yield 1 tub of spread
Number Of Ingredients 8
Steps:
- Place all ingredients in a food processor and blend until smooth.
- Serve on bagels, pita points, crackers, etc.
- Store in air tight container in the fridge.
Nutrition Facts : Calories 690.8, Fat 20.1, SaturatedFat 3.2, Sodium 1358.6, Carbohydrate 104.7, Fiber 21.2, Sugar 1.8, Protein 27.9
4-INGREDIENT SMOKED SALMON DIP
This 4-ingredient smoked salmon dip is so easy to make, loaded with flavor and provides a ton of protein. Serve with crackers and veggies as an appetizer or pack it up for a work lunch!
Provided by Brittany Mullins
Categories Snack
Time 10m
Number Of Ingredients 6
Steps:
- Add all ingredients to the bowl of a food processor and pulse until salmon is chopped well and everything is combined. Do not over process. Place dip in a small serving container, garnish with fresh dill and capers. Serve with everything crackers for dipping.
- For the protein packed lunch: package up the smoked salmon dip with crackers, veggies and a hard boiled egg.
Nutrition Facts : Calories 297 kcal, Sugar 3 g, Fat 20 g, SaturatedFat 9 g, Carbohydrate 6 g, Fiber 1 g, Protein 24 g, Cholesterol 74 mg, ServingSize 1 serving
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