Smoked “Salmon” & Cream Cheese Crostini’s
Here is a recipe we have wanted to try for ages. Danny headed this one up and he did an amazing job! Now, no one is claiming a carrot is exactly like a salmon, but to give you another quote from David (Danny’s Dad) he said “That really messes with my head, you could fool me with that, that is gorgeous.” The combination of flavours in these little beauties is divine, a zingy freshness from the lemon juice, smokiness from the liquid smoke and silky cream cheese, all come together to create a little heavenly bite. It really is surprisingly similar to smoked salmon.
It is definitely one to try that will please vegans and non vegans alike. Smoked Carrot is a wonderful thing in it’s own right. It is a fairly simple recipe, you just need to remember to leave time to marinade the carrots for a few hours or overnight if possible. You will likely have enough mixture for up to 24 crostini’s in all, so the option is there if you want to make up some more. Keep the leftovers covered in the fridge for up to 3 days.
Smoked "Salmon" & Cream Cheese Crostini
A zingy carrot based smoked salmon style crostini, with cream cheese and dill.
- 2 carrots long if possible
- 2 Tbsp salt
- 4 Tbsp liquid smoke
- 1 lemon, juiced plus zest
- 4 Tbsp olive oil
- dill to serve
- ½-1 baguette
- 100 g vegan cream cheese we use violife
- pinch smoked paprika
- pinch cracked black pepper
Pre-heat the oven to 200°c (fan).
Place the whole carrots on a piece of foil and cover each one in a Tbsp salt. Wrap and seal and cook in the oven for 50 minutes.
Take the carrots out of the oven, let them cool a little and then rinse off the salt. Next, remove the skin of the carrots, this should easily rub off. Trim the ends.
Carefully spiralize each carrot (they will be very soft) into ribbons, or if you don't have a spiralizer carefully cut/peel them into strips no thicker than 1mm. Place the carrots into a large bowl.
Add the oil, liquid smoke, lemon juice and lemon zest into the bowl making sure all the carrot slices are coated. Cover and leave to marinade for 2 hours plus or overnight.
When you're ready to serve them up - Slice the baguette into roughly 1cm thick slices, brush with a little olive oil and place them onto a baking tray and cook in the oven for 5-10 minutes, until they start to crisp up (they crisp up a bit further once they are out of the oven). Leave them to cool slightly whilst you neatly roll up 12 pieces of your smoked carrot.
Spread each crostini with a tsp of cream cheese and place a roll of carrot on the top. Repeat this until you have 12, then finish off with a garnish of fresh dill, a small sprinkling of smoked paprika and a little cracked black pepper. You will likely have enough mixture to make up more if you like!