Featured Recipe: Carrot ‘Lox’ with Red Onion Capers and Dill

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
Serves: 6 
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5 to 6 large, fat carrots
1 tablespoon olive oil
2 teaspoons smoked sea salt
1 red onion finely chopped
2 teaspoons brown sugar
1 tbsp capers in brine
2 teaspoons cracked black pepper
15g fresh dill
2 large eggs (beaten)
1 tbsp créme fraiche
zest of 1 lemon
1 lemon to serve
1/ Peel and very thinly slice the carrots lengthways on a mandolin or with a vegetable peeler. In a small bowl combine the smoked salt, brown sugar, and black pepper. Layer the carrot slices in a large bowl and add a pinch of the spice mixture to each layer until all of the carrot slices and spice mixture are used up. Set this aside for 30 minutes. The salt will soften the carrots and leach out much of their liquid.

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.