Lox

Ingredients for 3 servings:

• 3 large carrots
• 400 g sea salt or regular table salt
• 2 tsp liquid smoke
• 1 tbsp rapeseed oil or olive oil
• ½ tsp apple cider vinegar
• 1 tbsp seaweed, dried

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 days 1 hour 45 minutes

Carrot salmon

Sprinkle some of the salt into a baking dish to cover the bottom. Rinse the carrots thoroughly, place them side by side on the salt while still wet, and cover with the remaining salt. They should not touch the dish. Bake in a preheated oven at 200°C for about 1 1/2 hours. Let the carrots cool briefly and then remove the salt. Remove the skin with a knife. This is best done by scoring the carrot and peeling off the skin crosswise. Cut the carrots into thin slices and place them in a plastic bag (e.g., a freezer bag). Add the remaining ingredients and shake the bag well to ensure everything is evenly distributed. Then place the bag in a glass jar to prevent spillage. Store the lox in this container in the refrigerator for about 2-3 days, shaking it briefly every day. If it looks dry, add a little oil. At first, it doesn’t taste particularly fishy, ​​but after marinating, it tastes absolutely delicious on cream cheese and horseradish bread. Tip: For the dried seaweed, I used a crumbled seaweed mix from a health food store, but a finely chopped nori sheet would certainly work as well. If you don’t like seaweed, you can leave it out entirely. I think it adds a bit of a “sea” flavor, though.