Vegan "smoked salmon" made from paprika

Ingredients for 1 servings:

• 1 bell pepper(s), yellow or red
• Salt
• 2 tbsp sunflower oil
• 1 tsp linseed oil (optional)
• 1 tsp liquid smoke
• ½ tsp smoked salt
• ½ tsp smoked paprika powder
• 1 dashes soy sauce
• 1 drop of agave syrup

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Cooking/baking time approx. 5 minutes; Total time approx. 3 days 15 minutes

Wash the bell peppers, remove the seeds, and cut into wedges. Boil in salted water for 5 minutes, then plunge into cold water to allow the skin to peel off. Peel the skin off the peppers with a knife or simply with your fingers. Then, using the remaining ingredients, prepare a marinade, toss the bell pepper wedges in it, and let it marinate in the refrigerator for 3-4 days. Tastes delicious on toast and with creamed horseradish. There are also similar recipes using steamed carrots as a base, but I find the texture of the bell peppers is much more reminiscent of smoked salmon.