Category, DifficultyIntermediate

We tried some vegan smoked salmon in our polish what I eat in a day vlog and instantly wanted to try and remake it. We’re now serving it in our cafe in Greystones!!

This stuff is unreal!

Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Vegan Cream Cheese:
 400 g natural soy yoghurt
 Pinch of salt
 Muslin or clean tea towel
Vegan Salmon:
 3 Carrots
 1 tbsp Salt
Marinade
 200 ml boiling water
 2 tbsp smoked paprika
 1 tsp garlic powder
 2 tbsp tamari
 1 nori sheet blended into a powder
 1 Pinch of salt
 Ryvita Crackers or Bagels
Garnish
 ½ tsp Dried Mixed Herbs
 ½ bunch of Chives or Coriander
 ½ tsp Black pepper

Vegan Salmon:
1

Preheat your oven to 180 degrees celsius

2

Sprinkle some salt over the carrots on a baking tray

3

Bake for 40 minutes

4

While they are baking, make your marinade by mixing together the water, smoked paprika, garlic powder, tamari and nori sheet

5

When the carrots are cooked leave to cool and then carefully peel the carrots into long slivers, then massage with a sprinkle of salt.

6

Combine the carrot and marinade in a sealed container and leave for at least 24 hours in the fridge

Vegan Cream Cheese:
7

You will need a colander, pot and muslin/cheesecloth

8

Pour the yoghurt into a muslin inside a colander over a pot (to catch liquid)

9

Leave over night and then mix in a pinch of salt

10

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 : )

Ingredients

Ingredients
Vegan Cream Cheese:
 400 g natural soy yoghurt
 Pinch of salt
 Muslin or clean tea towel
Vegan Salmon:
 3 Carrots
 1 tbsp Salt
Marinade
 200 ml boiling water
 2 tbsp smoked paprika
 1 tsp garlic powder
 2 tbsp tamari
 1 nori sheet blended into a powder
 1 Pinch of salt
 Ryvita Crackers or Bagels
Garnish
 ½ tsp Dried Mixed Herbs
 ½ bunch of Chives or Coriander
 ½ tsp Black pepper

Directions

Vegan Salmon:
1

Preheat your oven to 180 degrees celsius

2

Sprinkle some salt over the carrots on a baking tray

3

Bake for 40 minutes

4

While they are baking, make your marinade by mixing together the water, smoked paprika, garlic powder, tamari and nori sheet

5

When the carrots are cooked leave to cool and then carefully peel the carrots into long slivers, then massage with a sprinkle of salt.

6

Combine the carrot and marinade in a sealed container and leave for at least 24 hours in the fridge

Vegan Cream Cheese:
7

You will need a colander, pot and muslin/cheesecloth

8

Pour the yoghurt into a muslin inside a colander over a pot (to catch liquid)

9

Leave over night and then mix in a pinch of salt

10

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 : )

Vegan Smoked Salmon & Cream Cheese

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