Vegan Carrot "Salmon"

4 servings

240 minutes

Recipe taken from the book "Geography to Taste. Latvia" by Nika Ganich

Energy value per serving

• Calories: 667.1
• Proteins: 21.6g
• Fats: 51g
• Carbohydrates: 34.4g

Ingredients

• Dry seaweed nori: 15 pc
• Vegetable oil: 200 ml
• Cayenne pepper: 0.5 tsp
• Lemon: 0.5 pc
• Black pepper with lemon zest: 1 tsp
• Carrot: 1 kg
• Salt: 3 kg

Cooking steps

1. Pour salt in a layer of 1 cm on a baking sheet, place unpeeled, washed, and dried carrots on it, and completely cover with salt. Bake in the oven at 200 degrees for 2-3 hours. After baking, rinse the carrots from the salt under running water and dry them.

   Required ingredients:

   • Carrot: 1 kg
   • Salt: 3 kg

2. For the marinade, blend nori leaves with vegetable oil. Cut the cooled and dried carrot into 5 mm wide slices lengthwise, pour in the nori oil, add lemon and cayenne pepper, and squeeze lemon juice. Gently mix by hand without damaging the slices. Let it marinate for 1 hour.

   Required ingredients:

   • Dry seaweed nori: 15 pieces
   • Vegetable oil: 200 ml
   • Cayenne pepper: 0.5 teaspoon
   • Lemon: 0.5 piece
   • Black pepper with lemon zest: 1 teaspoon

3. Ready carrot 'Salmon' is used for making sandwiches, vegetable rolls, and vegan Caesar salad.