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Smoked Carrot Lox

North American · 60 min · Easy · 4 servings

Smoked Carrot Lox

Whole carrots roasted buried in salt until they collapse to a silky, translucent texture, then peeled, sliced on a long diagonal and steeped in smoke, oil and vinegar. The salt crust does the work: it seasons and dehydrates at once.

~120 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freelow-calorie
Plan it:

Method

  1. 1

    Bury the carrots in salt

    ⏱ 45 min

    Heat the oven to 200C (400F). Spread half the salt over a small oven tray, lay the carrots on it without touching, and pour the rest over so they are completely buried. Roast until a skewer slides into the thickest carrot with no resistance at all.

  2. 2

    Peel and slice

    Brush every trace of salt away and let the carrots cool enough to handle. The skins will slip off under your thumb. Slice each carrot lengthwise on a long, shallow diagonal into ribbons as thin as you can manage.

  3. 3

    Steep in smoke

    ⏱ 20 min

    Whisk the olive oil, liquid smoke, rice vinegar and maple syrup together, then turn the ribbons through it until every one is coated. Leave them to sit for at least twenty minutes, turning once, so the smoke works past the surface.

  4. 4

    Finish and serve

    Lay the ribbons out in overlapping folds, scatter with capers and dill and grind over black pepper. Serve cold, on toast or with anything you would put smoked fish beside.

Notes

The salt is a cooking vessel, not an ingredient you eat: almost none of it ends up in the carrots, and it can be brushed off and thrown away. Use fat carrots, since thin ones shrivel rather than soften. It keeps in the fridge for four days and improves on day two.

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