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Vegan Gravlax with Smokey Carrots and Almond Cream Oatcakes

This is Lydia’s vegan version of gravlax using carrots instead of salmon. The method of ‘curing’ very thinly sliced carrot gives an uncanny likeness to smoked salmon without the fish flavour.

Tips: You could use pumpernickel or rye sourdough bread instead of the oatcakes. For gluten free buy gluten free oatcakes. This recipe would make fantastic vegan bagels for a special brunch or lunch. The smoky carrot would also be great served with scrambled tofu for a great vegan breakfast.

Vegan Gravlax with Smokey Carrots and Almond Cream Oatcakes

Makes approx 16 | Dietary: Vegan, Gluten free option

Prep time: 45 minutes plus soaking almonds overnight | Cook time: 20 minutes


Smoky Marinade:

  • 2 tbsp shoyu
  • 1-2 tsp liquid smoke or sweet smoked paprika
  • 1-2 tsp white wine vinegar
  • Small piece of kelp
  • 4 juniper berries crushed
  • 1 tsp sugar or maple syrup
  • 50 ml water
  • 2 large fat carrots
  • ½ lemon juiced
  • 3 tbsp dill, chopped finely

Almond cream:

  • 100g skinned almonds, soaked overnight in plenty of cold water
  • 3 tbsp olive oil
  • 2 tbsp nutritional yeast
  • ½ tsp dried garlic powder or 1 small clove fresh garlic crushed to a smooth paste
  • ½ lemon zested and juiced
  • Salt to taste
  • 1 tbsp chopped capers
  • Oat cakes for serving


  1. Preheat the oven to 180°C.
  2. Place all the marinade ingredients in a small pan and heat gently.
  3. Slice the carrots very thinly into fat ribbons with a sharp knife, mandolin or speed peeler.
  4. Place in a dish and pour over the hot marinade. Mix through thoroughly to coat the carrot well.
  5. Take a large sheet of foil and lay a sheet of baking parchment the same size on top.
  6. Tip out the carrots onto one half of the parchment with the marinade. Lay them as flat as possible so they aren’t folded or tangled.
  7. Fold over both the foil and parchment, and close all the edges by rolling inward and pinching to seal.
  8. Place the foil package onto a baking tray, and bake in the oven for 15-20 minutes or until the carrots are tender. Set aside to cool.
  9. To make the almond cream, drain the soaked almonds and place in a blender with the other ingredients. Blend until very smooth, adding a little water if necessary. You are aiming for a thick smooth consistency similar to Greek yoghurt. Taste and adjust the seasoning to your liking.
  10. Place the chopped dill onto a plate.
  11. Drizzle the carrot slices with the lemon juice then take a slice and dip both the long edges into the dill. Place onto a tray, and repeat with the remaining carrot slices.
  12. To serve: spread a teaspoon of almond cream onto an oatcake then drape or curl a carrot slice on top attractively. Add a few chopped capers and place onto your serving plate. Repeat with the remaining carrot slices.

Delicious food photography by Rob Wicks of Eat Pictures.

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