These lox are super delicious and packed with a smokey, sea-like flavor.
Smokey Carrot Lox
Published on April 20, 2016 | By Chef Gina |
- 1-1/2 cups
- Parboil the carrots by placing them in a pot of boiling water for 2 minutes or until just fork tender. Transfer to a bowl of ice water to stop the cooking process. Drain and pat dry. Slice the carrots in thin strips using a mandolin.
- To marinate: Whisk together the rest of the ingredients in a bowl. Add the carrot slices and toss until well coated. Cover and place in the refrigerator for at least two days to allow the flavor to deepen and for the carrots to get soft and silky. If the carrots start to look dry during marinating time, add an additional tablespoon of olive oil and mix in.
- To serve: Remove from the refrigerator and allow the carrots to come to room temperature. Serve on a toasted bagel with capers, vegan cream cheese, red onion and fresh sprigs of dill or chives.