Carrot Lox

Ingredients:

• 4 large carrots, peeled
• 1 cup coarse sea salt
• 1 tbsp liquid smoke (for smoky flavor) or smoked paprika
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp soy sauce or tamari (optional for a deeper flavor)
• Fresh dill, thinly sliced red onions, and capers (for garnish)

Directions:

1. Bake the Carrots: Preheat your oven to 375*F (190*C). In a small baking dish, pour half the salt to make a thick layer, then place the whole carrots on top. Cover the carrots with the remaining salt to completely encase them. bake for 60 minutes (1 hour) or until the carrots are soft.
2. Cool and Rinse: Remove the dish from the oven and let the carrots cool. Brush off most of the salt, then rinse the carrots under cold water to remove any remaining salt. Pat them dry.
3. Slice Thinly: Use a vegetable peeler or a sharp knife to slice the carrots into long, thin strips to resemble smoked salmon.
4. Marinate: In a small bowl, whisk together the liquid smoke (or smoked paprika), olive oil, apple cider vinegar (or lemon juice), and soy sauce if using. Place the carrot slices in a shallow dish or resealable bag, then pour the marinade over them. Make sure all the slices are coated. marinate in the fridge for at least 2 hours, but for best results, leave it overnight to absorb all the flavors.
5. Serve: Drain the carrot lox and serve on a bagel with vegan cream cheese, capers, fresh dill, and thinly sliced red onion.

Enjoy!!!