carrot lox bagel board
The perfect plant-based alternative to a bagel and lox brunch board with cured carrot ribbons that are salty, smokey, with fresh citrus and herbs.
Servings: 12
Ingredients
- For the smoked carrots
- 5 large carrots washed and cut into ribbons
- 2 tablespoons liquid smoke
- 1/2 lemon juiced
- 1 tablespoon fresh dill chopped
- Salt
- For the bagel spread
- Vegan cream cheese regular cream cheese is fine for non vegan
- 1 tablespoon fresh dill chopped
- Radishes
- Red onions
- Fruits
- Pickle veggies
- Avocado
- capers
- bagels
Instructions
- 1. Using a vegetable peeler cut the carrots into ribbons lengthwise and sprinkle with some salt. Let rest and pat dry while the water is boiling.
- 2. Bring a large pot of water to a boil. When the water is boiling add the carrot ribbons and blanch for 1 minute. Transfer to a bowl filled with ice and cold water and let sit for 5 minutes
- 3. Remove the carrots from the water and pat dry. In a container with a lid add carrots, liquid smoke, lemon, dill and pinch of salt. Gently stir coat all of the carrot ribbons and let sit in the refrigerator 1 hour minimum or overnight.
- 4. For vegan cream cheese- combine cream cheese and chopped dill stirring to incorporate to create a dill cream cheese.
- 5. When ready to serve spread all of the ingredients onto a serving tray for “self-serve” assembling as pictured above.