Salmon schnitzel on bread rolls with onion rings

Ingredients for 4 servings:

• 2 tsp soy sauce
• 1 tbsp rice vinegar
• 8 tbsp rapeseed oil
• 2 tbsp linseed oil
• 1 tsp maple syrup
• ½ nori sheet
• 1 tsp Worcestershire sauce, vegan
• 1 tsp smoked salt (beech)
• ½ tsp smoked salt (hickory)
• 2 pinches of beetroot powder
• 3 m.-large carrot(s)
• 4 rolls
• 3 onions

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 35 minutes

vegan version

Peel the onions and slice into thin rings. Peel the carrots and slice into long, thin strips. Place the carrot strips in a pot and cover with water. Boil for about 15 minutes, until tender. During this time, prepare the marinade by placing all ingredients in a bowl. Shred the nori sheet and add it as well. Mix everything well. After cooking, add the carrots and let them cool in the marinade. It tastes best when the carrots have been marinated for about 24 hours. Cut open the roll. Arrange the marinated carrots on top and garnish with the onion rings. You can also find the recipe on my blog: https://vegan-cooking-with-thalija.de/archive/1485