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Posted: 22 February 2014
Blog category: Recipes
A vegetarian and gluten free starter dish that packs all the flavour of smoked salmon and makes a special dinner party dish or buffet special. It has such vibrant colours and will impress any vegetarian.
Preparation time: 10 min
Cooking time: 20 min
To download this recipe, cick here.
2/ Remove the carrots from the bowl and discard the liquid and spices that have gathered at the bottom. Add the carrots, eggs, and lemon zest back to the bowl and toss to coat each strand with egg. Line a baking sheet with parchment paper and brush it with olive oil. Preheat your oven to 170˚c. Starting with a long strand of carrot, lay it flat across the parchment paper. Continue to lay the carrots one after the other overlapping them almost completely. Pair shorter strands together to span the length of the dish. Once all the carrots are laid out, brush the top with the egg that remains in the bottom of the bowl. Cover the dish tightly with foil to seal in the moisture. Bake for 30 to 35 minutes or until carrots are just tender. Keep covered and allow it to cool completely.
3/ Uncover and slice it down the middle using a sharp knife. Serve at room temperature garnished with red onion, capers, and fresh dill. Add créme fraîche and lemon wedges on the side.