I’ve got BRUNCH on my mind! SO EXCITED to kick off my Mother’s Day brunch inspo series with this vegan smoked salmon bagel brunch board idea.
Aah… this board. Spring weekend perfection, if I may say so myself. The vegan smoked ‘salmon’ is thin ribbons of carrots, marinated in olive oil + lemon juice with fresh dill and capers – and some nori for a (100% plant-based!) taste of the sea. It’s SO. GOOD.
Vegan ‘Smoked Salmon’
- 4–5 medium carrots, sliced into thin ribbons lengthwise using a vegetable peeler.
For the marinade:
- 2 TBSP olive oil
- 2 TBSP lemon juice
- 2 TBSP agave syrup or maple syrup
- 1 TBSP capers from a jar
- 1 TBSP brine from the capers
- 1 sheet Nori (seaweed), crushed up into small pieces with your hands
- A handful of fresh dill leaves
- 1 tsp liquid smoke
- ½ tsp garlic powder
- A pinch of salt
- Bagels: I used fresh store-bought bagels. Select a variety!
- Vegan Cream Cheese
- Avocado: Non-negotiable. Period! 😅
- Your favorite fresh veggies and fruit! On my board, we have: Spring radish, cherry tomatoes, cucumbers (slice ‘em up thin and layer on your bagel sandwich!), strawberries and blackberries.
To make ‘smoked salmon’:
- In a flat-bottomed glass dish, mix together all the ingredients for the marinade. Set aside.
- Bring a large pot of water to a boil. Add the carrot ribbons in to the boiling water and simmer for 3-5 minutes, or until soft. Remove from heat and drain the carrots.
- Add the carrots to the bowl with the marinade and mix well. Refrigerate for 8-12 hours, or preferably overnight.
- SERVE! The smoked ‘salmon’ carrots are best piled high on toasted sourdough, with a shmear of vegan cream cheese, a squeeze of lime, more capers, fresh dill, and optionally, sliced avocado or microgreens.
Find more of Rasika’s recipes at @masalainmykitchen.