Kate KayneComment

Smoky Carrot Lox

Kate KayneComment
Smoky Carrot Lox

That Goldfish jingle was right—fishes are soooo delicious. Which means that they're pretty easy to overeat, especially when it comes to lox. I'm all for upping omega-3 intake, but between eating away the ocean and mercury content, it's good to take a break from our finned friends every once and a while. Surprisingly, carrots can achieve the same silky texture and smoky taste of lox with a little coaxing. Plus, your veggie friends will finally be able to fill a little brunch hole in their heart when you serve this up with bagels and schmear. 

Prep Time: 10 minutes, Cook Time: 1 ½ hours, Yields: About 2 cups

2 cups coarse sea salt

3 large, organic carrots, unpeeled

2 Tbsp extra virgin olive oil

1 Tbsp liquid smoke

1 tsp apple cider vinegar

Preheat oven to 375°F. While preheating, place about 1 cup of the salt into a baking dish that can accommodate your three carrots. Spread the salt until it's about ¼ inch in thickness.

Nestle your three carrots into the salt, ensuring that they do not touch the bottom of the dish. Layer the remaining 1 cup of salt on top, covering the carrots completely. This may require a little extra salt. Really make sure they're covered!

Bake carrots for 1 ½ hours. Once done, remove from the oven and cool. Using a butter knife or metal spatula, chip and brush the salt off of the carrots. It will have hardened into a crusty shell.

Slice the carrots thinly and diagonally like lox. Place into a zip top bag with the olive oil, liquid smoke and vinegar to marinate for at least 12 hours, and up to 2 days.

Serve with bagels, schmear, capers, red onion, dill, and whatever other fixings you love with lox. I'm a nut job for Kite Hill's almond cream cheese if you want to try a vegan option.

Allergens: No major allergens

Source: Adapted from "Carrot Lox" by Olives For Dinner