Smoked Salmon Carrots Food

SMOKED SALMON "CARROTS"

Smoked Salmon

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 bunch fresh dill
1/2 cup cream cheese, at room temperature
1 tablespoon capers, drained of all brine
1 lemon, zested, then squeezed
1/2 teaspoon freshly ground black pepper
4 slices pumpernickel bread (The dense, thinly sliced type that comes in a block)
8 ounces smoked salmon

Steps:

Stem and mince 3 tablespoons of dill, then reserve the remaining stems for garnish
In a food processor, blend cream cheese, capers, lemon zest, lemon juice, black pepper, and minced dill, until smooth. If you don't have a processor, mince capers by hand, then use a fork to blend with the other ingredients.
Spread a 1/8-inch layer of cream cheese mixture over pumpernickel slices. Cover cream cheese mixture with a single layer of salmon. Double up where the salmon gets thin.
Using the longest, sharpest knife available, trim all 4 four edges, then slice into long triangles and round the top edges.
Select the best looking dill sprigs and bare the stems after 1 inch from dill top. Place canapes on a serving plate, then insert a 1-inch dill sprig "carrot top" in each canape between the salmon and the bread.

VEGAN 'SMOKED SALMON' TOASTS

Vegan 'smoked salmon' toasts image

Make these vegan bites with brined carrot ribbons. Infused with lapsang souchong tea, they're a great alternative to classic smoked salmon canapés

Provided by Miriam Nice

Categories Canapes

Time 25m

Yield Makes 14

Number Of Ingredients 6

Ingredients

2 large carrots
1½ tbsp flaky sea salt
2 lapsang soushong teabags
slices of toasted baguette , sliced and toasted
vegan cream cheese
dried seaweed , to serve

Steps:

Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.

Nutrition Facts : Calories 160 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

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