Carrot Lox
Makes 1 large jar
Ingredients
Carrots
- 500g carrots, peeled into long strips
- 4 teaspoons fine salt
Marinade ingredients
- 1 sheet nori
- 1½ teaspoons flaky sea salt
- ¼ cup neutral oil (such as sunflower or rice bran)
- 1¼ teaspoons raw sugar
- 1 teaspoon liquid smoke
- 4½ teaspoons tapioca flour
- pinch white pepper
- ½ teaspoon dried dill
Method
Slice carrots as thinly as possible, a speed peeler works well. Sprinkle with salt, stir through, let sit for 30 minutes. Rinse and drain.
Blitz your nori sheet in a blender to make a powder (or cut into super small bits). Combine all marinade ingredients and pour over the carrots.
You can simply store this in your fridge and enjoy over a week or if you want to get fancy, you can gently sous vide* the carrots in the marinade. This just gets them super soft and silky and makes them fall apart in a manner closer to smoked salmon.
How to sous vide: Place marinated carrots and marinade into vacuum bags and seal. Cook sous vide at 85°C for 2½ hours.
Home hack: Simply place into a sealable bag. Put into a pot of cold water, bring to a simmer and turn off. They won't be silky but they will soften slightly.