Vegan Smoked Salmon Toasts Recipes

VEGAN SMOKED SALMON

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.

VEGAN 'SMOKED SALMON' TOASTS

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.

VEGAN SMOKED SALMON (CARROT LOX)

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.

VEGAN SMOKED SALMON (CARROT LOX)

Steps:

• Pre heat oven to 180℃
• Peel carrots thinly. I used a standard peeler for this. Once the carrot gets thinner it gets a bit harder to peel so I eat that bit! Steam the carrots for 5 minutes on a double boiler. Then add the carrots and all other ingredients in a baking dish and mix well. Bake in the oven for around 15 minutes. Let cool and transfer to a container. Keep refrigerated. Enjoy on a bagel with vegan cream cheese!

SMOKED SALMON TOASTS

Steps:

• Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.

VEGAN SMOKED SALMON (VEGAN CARROT LOX)

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.

LEMON-HERB SALMON TOASTS

Steps:

• Preheat broiler. In a small bowl, beat the first 8 ingredients. Place bread slices on baking sheets. Broil 4-5 in. from heat 1-2 minutes on each side or until lightly toasted. Spread with cream cheese mixture; top with lox. Serve with toppings as desired.

SMOKED SALMON RILLETTES WITH RYE TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the smoked salmon and 1/2 cup olive oil in a food processor and process until the mixture is spreadable. Transfer to a pastry bag (or resealable plastic bag with a corner snipped) and divide the salmon rillette equally among four 8-ounce mason jars. Set aside and wipe out the food processor.
• Combine the tomatoes, cucumbers, red onion and capers in a medium bowl. Add the lemon juice and a drizzle of olive oil and stir to combine. Top the rillettes with the tomato mixture to fill the jars.
• Brush the crostini with olive oil, transfer to a rimmed baking sheet and bake until golden and toasted, about 5 minutes.
• Meanwhile, lightly coat a large skillet with olive oil and heat over high heat. Add the scallions and cook, stirring, until translucent. Add the vodka and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the skillet is almost dry.
• Transfer the scallions to a food processor, add the cream cheese and process until fully incorporated. Spread the scallion cream cheese on the crostini, sprinkle the rillettes with parsley and serve.