Marinated carrot (or vegan smoked trout)
Serves 2
1 large (95g) carrot, peeled
1/2 tsp sea salt, plus extra to sprinkle
1/2 sheet of nori
100ml hot water
1 tbsp white wine vinegar
1 tsp white miso paste
1 tbsp soy sauce
1/2 tsp smoked paprika
1/2 tsp garlic powder
20ml olive oil
50g cucumber, ribboned with a vegetable peeler
1 tbsp freshly chopped dill
1 tbsp white wine vinegar
2 tbsp horseradish paste
2 tbsp vegan mayo
black pepper
pink peppercorn rye sough dough bread (recipe to come!)
edible violas, to garnish (very much optional)
Place the carrot, whole, into a large saucepan of boiling water and add the salt. Bring to the boil then simmer for 10 mins until just softened. Refresh the carrot in boiling water until cold. Allow to dry.
In a blender, whizz up the nori sheet until it is in fine pieces then transfer it to a bowl. Add the hot water, vinegar, white miso paste, soy sauce, smoked paprika, and garlic, and stir. Slice the carrot lengthways with a vegetable peeler and add the carrot to the nori mixture. Cover with an airtight wrap and let it stand for an hour. Transfer the bowl to a fridge and chill overnight.
Drain the carrot and set a wire rack on an oven tray, then place the carrot lengths on the wire rack in a single layer. Bake for 15 mins. Cool and massage with the oil. Transfer to a bowl and cover, then chill for 1hr or until needed. Allow to stand for 5 mins out of the fridge before serving like smoked trout or salmon.
To make the pickled cucumber, place the cucumber ribbons in a bowl and sprinkle in salt and the dill. Add the vinegar and stir. For the horseradish creme fraiche, mix the horseradish paste and mayo together in a small bowl and season with pepper. Serve the carrot with the pickled cucumber, horseradish mayo and the rye sourdough.
