Vegan ‘smoked salmon’ toasts
By Miriam Nice
Make these vegan bites with brined carrot ribbons. Infused with lapsang souchong tea, they're a great alternative to classic smoked salmon canapés
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Prep:15 mins
Cook:10 mins
- Easy
Nutrition per serving
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kcal 160
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fat 5g
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saturates 1g
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carbs 20g
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sugars 2g
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fibre 2g
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protein 6g
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salt 1g
Ingredients
- 2 large carrots
- 1½ tbsp flaky sea salt
- 2 lapsang soushong teabags
- slices of toasted baguette, sliced and toasted
- vegan cream cheese
- dried seaweed, to serve
Method
Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.
