Vegan smoked ‘salmon’ with vodka crème fraiche
Ingredients
3 large carrots
3 cooked beetroot, cut into small cubes
Salad leaves of choice, frisée works well
Marinade
4 tbsp caper brine
2 tbsp rice vinegar
1 tsp lemon juice
1 tsp liquid smoke
¼ cup olive oil
2 tbsp salt
2½ tbsp caster Sugar
2 tbsp water
Fresh dill
Dressing
200ml tub crème fraîche or vegan equivalent
1 tsp horseradish from the jar, freshly grated or from a jar (or more to taste)
2 tbsp Vodka
dill fronds
Salt
Pepper
Method
Preheat the oven to 180c. Wash the carrots and put on a baking tray, sprinkle salt over the top and cook for 45 minutes until tender.
Make the marinade by putting all ingredients into a large dish. When the carrots are tender but holding their shape leave for 5-10 minutes until cool enough to handle then either slice with a mandolin or with a peeler and put straight into the marinade. Leave for 12-48 hours.
Put the dressing ingredients in a bowl and mix. Serve with slices of the smoked carrots, the beetroot, salad and some of the dressing.