Yes, it's not salmon, but it has a surprisingly similar flavour and texture, is vegan-friendly, tastes startlingly great and gives you something to do when you're in isolation on a Saturday and accidentally ordered too many carrots in your online shop. It has a couple of steps but is quite simple.
I double-whammied this by making a smoky marinade and then blasting it with oak smoke just to be sure, but it was tasting pretty good even before the smoke. The inclusion of the carrot tops with the dill gives a slightly earthier dimension to the gravadlax vibes but isn't necessary - dill would work just fine.
Enough to top 2 bagels:
2 carrots, peeled
their tops, finely chopped
a LOT of salt (see below)
a handful of dill, finely chopped
olive oil - 2 tbsp
smoked paprika - to taste, probably 2 tsp
black pepper
1 tsp white wine vinegar
the juice of half a lemon
Roast:
Cover the bottom of a small baking dish with a layer of salt (about 1 cm thick. Lay the carrots on top.
Cover the carrots with another layer of salt, as below.
Roast the carrots at 180 degrees for around 30 minutes, or until soft. Leave to cool.
Marinade:
Meanwhile, mix the oil, spices, vinegar and lemon juice.
When the carrots are cool, peel long strips off them.
Using your hands, toss the strips in the dill and carrot tops, if using.
Add the marinade, mix well and leave in the fridge for about an hour.
Smoke:
If you have a smoker (I use a Smoking Gun, courtesy of some very nice flatmates), smoke the carrot strips aggressively and then stick in the fridge for 20 minutes. If you don't - don't worry. Either way, when you're done use it as a topping for bagels, or in a salad, or just eat by itself.
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