Vegan Carrot "Salmon"
4 servings
240 minutes
Recipe taken from the book "Geography to Taste. Latvia" by Nika Ganich
CaloriesProteinsFatsCarbohydrates
667.1
kcal21.6g
grams51g
grams34.4g
gramsDry 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
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.
- 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.
- 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.