Carrot “Salmon” Sandwiches

Carrot “salmon” is a fun plant-based alternative to smoked salmon. Thin carrot ribbons are gently cooked, then marinated with soy sauce, lemon juice, olive oil, nori, and a little smoked salt to create a savory, slightly smoky flavor.

The next day, the carrots become soft, flavorful, and perfect for sandwiches. Serve them on toasted bread with Greek yogurt, capers, and fresh herbs for a simple, delicious breakfast, brunch, or light lunch.

Ingredients

For the carrot “salmon”

• 3–4 large carrots
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 sheet nori, crumbled
• A pinch of smoked salt, optional
• Freshly ground black pepper, optional

For the sandwiches

• Toasted bread or sourdough slices
• Greek yogurt
• Carrot “salmon”
• Capers
• Fresh dill, parsley, or chives
• Lemon wedges, optional

Instructions

1. Peel the carrots into long, thin ribbons using a vegetable peeler.
2. Steam or boil the carrot ribbons for a few minutes, just until tender but not mushy.
3. Drain the carrots well and let them cool slightly.
4. In a bowl or container, mix the soy sauce, olive oil, lemon juice, crumbled nori, smoked salt, and black pepper if using.
5. Add the carrot ribbons to the marinade and gently mix until they are evenly coated.
6. Cover and refrigerate overnight, or for at least 6 hours, so the carrots can absorb all the flavors.
7. The next day, toast the bread until golden.
8. Spread a generous layer of Greek yogurt on each slice.
9. Add the marinated carrot “salmon” on top.
10. Finish with capers, fresh herbs, and a squeeze of lemon juice if desired.
11. Serve immediately and enjoy.

Tips

• Do not overcook the carrots. They should be tender enough to bend, but still hold their shape.
• Smoked salt is optional, but it gives the carrots a more “smoked salmon” style flavor.
• You can replace Greek yogurt with cream cheese or a plant-based spread.
• The carrot “salmon” can be stored in the refrigerator for up to 3 days.

Serving Ideas

These sandwiches are delicious with toasted sourdough, rye bread, bagels, or crispbread. You can also serve the carrot “salmon” in wraps, grain bowls, salads, or as a topping for avocado toast.