Vegan carrot-lox sandwich
Time required: 2 h 30 min + 24 h for marination
The kitchen team of the Silja Baltic Princess has found carrot to be a loveable vegan substitute for raw spiced salmon. The ‘carrot lox’ can be used in many contexts, but it is particularly perfect with rye bread and coleslaw made using Auran vegan cucumber mayonnaise.
4 plump carrots
1 pack unrefined sea salt
2 tsp. liquid smoke aroma
1 tsp. white vinegar
1 tbsp. olive oil
4 large buds of cauliflower
2 tbsp. vinegar
½ dl sugar
1 dl water
2 dl beetroot broth
Marinated red onion
1 red onion
1 tbsp. vinegar
2 tbsp. sugar
½ dl water
200 g grated cabbage
100 g grated carrot
½ dl Auran Vegan cucumber mayonnaise
1 rye bread with a hole in the middle
4 tbsp. hummus
4 salad leaves
Carefully wash the carrots. Cover the bottom of a casserole with unrefined sea salt. Place the carrots into the casserole and cover them entirely with salt. Bake at 190 degrees for 1.5 hours. Break the salt cover and carefully pick out the carrots. Let the carrots cool down and peel them by making a longitudinal cut and then rotating the carrot. Cut the carrots into long, thin slices using a cheese cutter. Mix up the ingredients of the marinade and spread onto the carrot slices. Allow the carrots to marinate in a closed container in the fridge for 1–2 days.
Cut the cauliflower buds into thin slices, mix up the ingredients of the broth, and allow the cauliflowers to marinate overnight if possible.
Cut the red onions into slices, mix up the broth, and add the onions. Allow to marinate overnight if possible.
Mix up the grated ingredients and mayonnaise for the coleslaw.
Cut the rye bread into four parts, and toast the parts. Spread hummus, salad, coleslaw, carrot lox, and red onion onto the breads. Garnish with the marinated cauliflower and dill.
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