Recipe Details

Ingredients for the salmon:

• 2 cups of sea salt
• 3 large carrots
• 2 tbsp olive oil
• 2 tsp liquid smoke
• 1 tsp wine vinegar

Bread:


• 1 tbsp Numami Wacame flakes
• Fresh dill for garnish
• Your favorite spread/cheese spread

Carrot “salmon” preparation:
Spread half of the sea salt in an even layer at the bottom of a casserole.
Wash the unpeeled carrots until they’re bright and squeaky-clean and, without drying, put them on top of the salt layer.
Use the rest of the salt to cover the carrots with a sparkly frosting.
Heat the oven to 180C and roast the carrots for 1,5h.
When the carrots have become soft and tender in their crystal coating, take them out of the oven and set aside to cool down for a while.
Peel the carrots and slice them into thin fragrant strips with a cheese knife or a really sharp blade.
Put the semi-transparent carrot slices into a glass jar. Combine olive oil, liquid smoke, and wine vinegar, and pour the smoky marinade over the carrots.
Cover the jar and put it into the fridge. Give the carrots at least 2 days to soak up the sun, smoke and a drop of heady tartness for good measure.


Sandwich:
Put your favorite vegan spread on a piece of bread.
Pull the marinade-dripping carrot slices out of the jar, put them onto the bread and garnish with a bit of fresh dill.
For a crowning dash of spicy sea wind and extra nutrients, sprinkle some Numami Wakame flakes on top of your sandwich and dive right in!