Carrot lox – the best vegan smoked salmon – refined in salt crust

The best vegan smoked salmon recipe! My recipe for carrot lox, in which I refine the carrots in a crust of salt. That creates a deep flavor and incredible texture.
In its smoky marinade, full of sea flavors, my carrot lox will keep for several weeks in the refrigerator.

My vegan lox is perfect for sandwiches, bagels, sushi, wraps, salads, as part of a brunch platter, and as a topping or side treat for many dishes.

My salt-crusted carrot lox has proven itself over many years.

You can first find my smoked vegan carrot salmon recipe in March 2017 on the German version of my Daily Vegan blog. My preparation method for carrot lox has simply proven itself over the years. I’ve used my salmon recipe in various recipes on Daily Vegan and also in jobs at restaurants, including my own. Baking the carrots in a salt crust simply produces the best results when making carrot salmon.

For several years now, you’ve been finding more and more carrot lox recipes on blogs and social media. However, the carrots in these recipes are always cooked by boiling or steaming.
All I can say is: the effort with the salt crust in my recipe is worth it! The salty flavor typical of salmon infuses deep into the pores of the carrots. And the texture is simply incomparable! I can therefore only recommend making vegan lox with carrots baked in a salt crust.

Vegan smoked carrot salmon, carrot lox? Does it even taste good?

Carrot lox is a plant-based delicacy that delights more than just vegans. This innovative alternative to smoked salmon combines the tender texture of marinated carrots with a smoky, sea-like flavour that’s extremely reminiscent of classic salmon, but completely without the fish.
Carrot lox, carrot salmon, whatever you want to call it, as well as other vegan salmon alternatives have experienced a strong trend in recent years and are enjoying ever-increasing popularity.
I’ve also been using my carrot lox recipe in various dishes on my German blog for years. And here it is, in the English version.

Vegan Carrot Lox looks absolutely delicious

My smoked carrot salmon is a real eye-catcher, not just in terms of taste but also in terms of appearance: bright orange, with a structured surface reminiscent of the finest smoked salmon. And then, with the first bite, its full magic unfolds – a hint of the sea, combined with a delicate texture and spicy depth. My vegan carrot lox immediately makes your taste buds scream for more.

Carrot lox tastes much better and is healthier than store-bought vegan salmon.

In recent years, several plant based lox alternatives have appeared in supermarkets. These vary in taste. There are starch-based alternatives, which are essentially a very, very thick pudding flavored with seaweed and liquid smoke. Then there are other alternatives based on cognac root starch, but these are not heat-resistant.
Overall, the consistency of store-bought alternatives is unconvincing. And unfortunately, supermarket smoked salmon alternatives have no nutritional value at all.
My carrot lox is completely different, with a pleasant bite. And, because it’s made from carrots, also very healthy.

Carrot lox – vegan smoked salmon made from regional carrots that are in season year-round

This environmentally friendly and sustainable alternative to traditional salmon is not only a delight for your meal, but also a great contribution to climate protection and combating overfishing and cruel fish farming practices.
Carrots are seasonal and regionally available year-round. So you’re not dependent on any particular season and can always enjoy salmon made from regional carrots, saving on long transport routes.
Carrot smoked salmon proves that plant-based cuisine can be surprising, delicious, and incredibly sophisticated!

What can I use homemade vegan smoked salmon for?

Carrot lox tastes great on bread, bagels, rolls, as a topping on bowls, for sushi, on salads, on brunch platters, charcuterie boards, buffets, and much more.
As you can see from the photos, I like to eat my carrot salmon with vegan cream cheese, homemade caviar, and dill on bagels.

You also might want tot try this recipe:

• Vegan salmon spinach roll with cream cheese

More Vegan Fish Recipes

Do you love vegan fish alternatives and are always looking for new recipes? Then browse my “V Fish” category right here on Daily Vegan. Or try these recipes from me:

• Krupuk – Vegan Prawn Crackers – Ready in 5 Minutes!
• Vegan calamari – with spicy chipotle aioli
• Ceviche – vegan – with two kinds of ‘fish’
• Vegan anchovies, perfect for seasoning or as a side dish
• Vegan fish fingers, ahoy!

Show me your carrot lox

Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan lox and posted a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!

Carrot lox – preparation in pictures

The following photos show you step-by-step how to prepare vegan smoked salmon in salt curst. Afterwards we go straight on with the recipe.

Ingredients for approximately 18 small portions of carrot lox:

6 large carrots
Approx. 600-1000 g salt (depending on the size and shape of the carrots)

Vegan salmon marinade:

300 ml oil
2 tbsp soy sauce, gluten-free if desired
2 tsp rice vinegar (available at Asian markets and larger supermarkets)
1 tsp liquid smoke
2 tsp nori flakes (alternatively, a shredded nori sheet/sushi sheet)

Preparation:

1. Preheat the oven to 190°C (375°F) top and bottom heat.
2. Mix the oil with the liquid smoke, nori flakes, soy sauce, and rice vinegar. Stir to recieve a nice marinade.
3. Wash the carrots, but do not dry them.
4. Pour about a third of the salt into a small, narrow baking dish and place the wet carrots on top.
5. Coat and cover the carrots with the remaining salt. The carrots should be completely covered in salt.
6. Bake in the oven for 1.5 hours.
7. Let the carrots cool slightly in the salt coating, then break open the salt crust and carefully remove the carrots.
8. Wipe off the salt and carefully peel the carrots using a small knife.
9. Afterwards cut the carrots into fine, long strips with a very sharp knife.
10. Place these carrot slices in a narrow glass bowl or plastic container.
11. Pour the marinade over the carrot strips and let them marinate in the refrigerator overnight, or even better, for 1-2 days.

Stored in the marinade, the vegan salmon will easily keep in the refrigerator for 2-3 weeks. But it will definitely be gone before then!

Enjoy!