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Vegan ‘smoked salmon’ toasts

Vegan ‘smoked salmon’ toasts served on a decorative plate

Vegan ‘smoked salmon’ toasts

Name: Vegan ‘smoked salmon’ toasts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 14
Ingredients: 2 large carrots; 1½ tbsp flaky sea salt; 2 lapsang soushong teabags; slices of toasted baguette sliced and toasted; vegan cream cheese; dried seaweed to serve

Miriam Nice

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Makes 14

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 5 out of 5.8 ratingsRate

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

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 large carrots
1½ tbsp flaky sea salt
2 lapsang soushong teabags
slices of toasted baguette

sliced and toasted
vegan cream cheese
dried seaweed

to serve

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Nutrition: Per serving

kcal160
fat5g
saturates1g
carbs20g
sugars2g
fibre2g
protein6g
salt1g

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2018

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A star rating of 5 out of 5.8 ratings

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