‘SMOKED SALMON’ (carrot) with Capers & Dill

Serves: 6
Cooks in: 20 minutes
Difficulty: 2/10
Can be gluten free

“Back at it again with the nori sheets!! This time making the perfect canapé – smoked ‘salmon’. I recommend marinating the carrot for at least 24 hours before serving.


Smoked ‘Salmon’

5 Large Carrots, peeled


2 cups/440ml Vegetable Stock

1 tbs Miso Paste

3 tbs Smoked Paprika

1 Large Sheet of Nori

2 tbs Maple Syrup

2 tbs Smoked Sea Salt, use normal sea salt if you don’t have smoked.

Juice of 1 Lemon

Cream Cheese 

1/2 cup/125g Raw Cashew Nuts

2 tbs Lemon Juice

Pinch of Salt & White Pepper

1 tbs Nutritional Yeast

1/4 cup/110ml Filtered Water

To Garnish

A small handful, Fresh Dill

6 slices, Toasted Rye Bread or GF bread, cut into discs or small for canapés


Add all of the broth ingredients to a medium saucepan & bring to a boil. When boiling turn the heat down so it’s simmering – simmer the broth for 10 minutes to let the flavours infuse.

Whilst the broth is cooking, using a peeler, peel the carrots into long ribbons & place them in a heatproof bowl.

Pour the broth through a sieve directly over the carrots into the bowl. This will lightly cook them.

When the broth has cooled, cover the bowl or place the carrot & broth mixture into sterilized jars/containers. The broth now acts as a marinade.

Allow the ‘smoked salmon’ to marinate in the fridge for at least a day before serving, the ‘smoked salmon’ last for around 7 days.

To make the cream cheese, ‘quick soak’ the nuts for 15 minutes in boiling water.

Once soaked, drain away from the soaking water and add the nuts to a blender cup with the rest of the ingredients. Simply blitz everything until smooth then serve, or it can be stored in the fridge for 3-4 days.

To serve generously spread the cream cheese onto your toasted bread, top with the ‘smoked salmon’ (removing excess marinade first) then top with lemon zest & dill.