First things first, I don’t really do this thing us millennials call “brunch.” But if I did, it would involve this smoked carrot lox. And it would be anything BUT basic.
For the past few months I’ve been seeing STUNNING images circulating around the internet of bagels with cream cheese topped with carrot lox. I’ve been meaning to make my own version of it, but it wasn’t until I had my first taste in New York a couple of weeks ago (read: Matcha Gracias, New York) that I knew for sure it had to be done.
There’s nothing better than a freshly baked bagel that’s crisp on the outside, fluffy AF on the inside, and still warm. Don’t get me wrong – I’m perfectly satisfied with a fresh bagel on it’s own but when the weekend rolls around, I gotta take it to the next level. Do yourself a favour and make this for brunch. It’s technically #SelfCare because bagels are good for the soul.
The recipe uses minimal ingredients and the process is fairly simple, but it’s all about patience. Trust me, the wait is worth it. Just promise me you won’t rush through this and accidentally cut your finger off with the mandolin, okay?
P.S. If you don’t already have a mandolin, GET YOURSELF ONE. It’s one of the best kitchen tools I’ve ever purchased.
Smoky Carrot ‘Lox’ • [serves 2]
1 large carrot
1/4-1/2 teaspoon liquid smoke (depending on desired level of smokiness)
1 tablespoon low sodium tamari, plus 1/4 – 1/3 cup water
pinch of garlic powder
pinch of smoked paprika
Using a mandolin, very carefully slice the carrot lengthwise into thin strips. Sprinkle carrot slices with sea salt and drain in a colander for 15 minutes. Meanwhile, create the marinade. In a shallow bowl, mix the tamari, water, liquid smoke, and spices. Add more water if the marinade is too salty, and more liquid smoke if you desire a smokier flavour.
Thoroughly rinse the salted carrot slices and pat dry. Marinate for 4 – 6 hours in the fridge.
Discard the marinade and lay the carrot strips, overlapping each other, on a foil-lined baking sheet. Cover tightly with another piece of foil. Bake at 325F for 15 minutes or until carrot slices are tender.
Serve over your favourite toasted bagel slathered with dairy-free cream cheese.
If you make this recipe, don’t forget to post a photo and tag me on Instagram!