Carrot Lox

For my dad’s birthday, we had a little get together for dinner. I wanted to try something new and decided that I wanted to try making some carrot lox.  I thought it would be interesting to see how similar it is to real salmon.

For this recipe I decided to use large carrots because I thought it would be easier to slice.

Roast the carrots with some oil for about 1.5 hours in a 400 degree oven.  You can test the doneness by piercing with a fork.  You want the carrots to be nice and soft.

While the carrots are roasting, mix together the ingredients for the sauce.  If you want this to be vegan, find a vegan Worcestershire sauce. In a bowl mix together, Worcestershire sauce, soya sauce and liquid smoke.

To this crumble in a package of seaweed.

Check to see if the carrots are soft by piercing with a fork.  Allow the carrot to cool.

For the next step, I would try to use a mandolin, however I do not have one so I ended up using a vegetable peeler. You can also use a knife to make thin slices.

Place your carrot slices in a shallow dish.

Pour on the sauce and make sure all the carrots are coated. Allow to marinade overnight for maximum flavor.

Enjoy it on an eggs Benedict or a in replace of smoked salmon. This is also great on salad.

Does it taste like salmon.  Hmm not really. There is some fishy flavoring from the seaweed and the color looks like salmon but texture wise and taste…. it tastes like a carrot, a yummy marinated carrot.

Carrot Lox (adapted from

Preheat the oven to 400 Degrees.  Place the whole carrots onto a baking sheet and bake for 1.5 hours.  I had really large carrots so it did take a long time. Check your carrots every 30 minutes to see it they are soft.  When the carrots are done, allow to cool. Meanwhile mix together the rest of the ingredients for the marinade.

Shave the carrots into thin strips using a mandolin or vegetable peeler.  I ended cutting some carrots using a knife since the carrots were really soft.

Place the carrots into a shallow dish and pour in the marinade.  Allow to sit over night for maximum flavor.

These are great served on toast/bagels like salmon lox or on top of salad.

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