Homemade Carrot Lox & Zero Waste Bagel
I stumbled over this Carrot Lox recipe quite accidently and wasn't sure if this would be another hipster vegan hype that "oh so much tastes like the original when not even better" but since I had basically the ingredients at home, I gave it a try before judging and just alternated it a bit.
The carrot base is super easy to make but needs a couple of days to get the right flavour so I started on wednesday to have a perfect Bagel breakfast on the weekend.
- 3 big carrots
- 2-3 cups of corse sea salt
Wash the carrots, don't peel them since the skin protects the veggie from getting spoiled by the salt. Use a loaf shaped or just long enough baking dish and cover the bottom with a layer of salt. Place the carrots on top and then burry them with an additional layer of salt. Since the carrots are wet the salt sticks easily to the carrots and then off the whole thing goes to the oven for 1 1/2 hours at 200°C.
When time is up carefully remove the carrots from the baking tray. I just pulled over the baking dish on a cutting board and peeled away the salt. Since I went to culinary shool I have aspetos hands but you better make sure the carrots are cold enough to handle when you get rid of the salt crust. Mine were a little tricky to peel so I just grabbed those layers of skin that I could remove easily and left the rest before finely slicing them finely with a sharp knife. If you slice diagonal you get nice and big slices. They should be still luke warm cause this helps the marinate to soak in pretty nicely.
Place them in a lidded box/glas jar or everything else you can put covered in the fridge for 3 days.
- 2 tablespoons of olive oil
- 1 tablespoon of lime juice
- 1/2 teaspoon of smoked paprika powder
and pour the marinate of the carrots. Make sure all pieces are covered through tossing them around a little. Then close the box, put it in the fridge and basically forget about them for 2 days. You may check in between if you might need a little more olive oil or lime juice to keep everything nice and moist or for flavour improvements.
In these 2 days I went "Bagel scouting" cause we all know that salmon and bagles are are a match made in heaven as peanutbutter and jelly. Since I try to go as zero waste as possible I did not wanted to get plastic wrapped bagles from the supermarkets.
Instead I checked local coffee shops which had bagels on their menue and most of them would also sell them "plain and to go". I chose Tribeka cause I knew their bagels are excellent when it comes to taste and quality and cause its nearby. I got myself one with poppy seeds and one with sesame for 1,40 each. Maybe not as cheap as supermarket stuff but not killing when you look at prices for bread and buns at bakerys. And most important no plastic wrap since this café offers paper bags only which is a big plus and I also had my cloth bag with me. They offered also to toast them for me but since I planned to eat them the next day I just got them whole.
So final step: assembling all ingredients
I have no toaster so I used my griddled pan to toast the bagels before adding some spread and layering my lox pieces on top. I topped it off with some scallions and also smeared a super thin layer of mustard on the top bagel slice before adding it as a lid on top. Some greens would have been nice but unfortunately its winter and so the local choice is limited and also most of the salad options right now lack flavour.
All in all its little work you have to yourself but must be a little patient but hell its worth it. Not only for vegans but if you are eating on a budget but feel like having a fancy brunch on the weekend or you are just want to cut down some plastic and unfortunately most smoked salmon is wrapped in plastic.
If you want to go further you can also make the bagels yourself - might be nice when you have guests coming over and need a big batch. SORTED FOOD has a nice and easy recipe to help you to master the yeast dough easily and also to get the perfect shape.
So Im back to another cup of tea and wish you all a nice weekend