Sprinkle some salt over the carrots on a baking tray
Bake for 40 minutes
While they are baking, make your marinade by mixing together the water, smoked paprika, garlic powder, tamari and nori sheet
When the carrots are cooked leave to cool and then carefully peel the carrots into long slivers, then massage with a sprinkle of salt.
Combine the carrot and marinade in a sealed container and leave for at least 24 hours in the fridge
You will need a colander, pot and muslin/cheesecloth
Pour the yoghurt into a muslin inside a colander over a pot (to catch liquid)
Leave over night and then mix in a pinch of salt
To serve, spread a generous serving of cream cheese on your cracker, bread or bagel, remove some carrot strips from the marinade, shaking off any excess marinade before adding a few strips to each serving. Garnish with some chopped chives, dried herbs, capers or whatever garnish you prefer : )
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