Vegan ‘smoked salmon’ toasts served on a decorative plate

Vegan ‘smoked salmon’ toasts

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Prep: 15 mins Cook: 10 mins

Easy

Makes 14

Make these vegan bites with brined carrot ribbons. Infused with lapsang souchong tea, they're a great alternative to classic smoked salmon canapés

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal160
  • fat5g
  • saturates1g
  • carbs20g
  • sugars2g
  • fibre2g
  • protein6g
  • salt1g
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Ingredients

  • 2 large carrots
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1½ tbsp flaky sea salt
  • 2 lapsang soushong teabags
  • slices of toasted baguette, sliced and toasted
  • vegan cream cheese
  • dried seaweed, to serve
    Seaweed

    Seaweed

    see-weed

    No matter what the shape or size, and whatever their colour,

Method

  1. Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel. 

  2. Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.

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