Carrot Lox 

Makes 1 large jar

Carrot Lox Photo: supplied

Ingredients 

Carrots

• 500g carrots, peeled into long strips
• 4 teaspoons fine salt

Marinade ingredients 

• 1 sheet nori
• 1½ teaspoons flaky sea salt
• ¼ cup neutral oil (such as sunflower or rice bran)
• 1¼ teaspoons raw sugar 
• 1 teaspoon liquid smoke
• 4½ teaspoons tapioca flour
• pinch white pepper
• ½ teaspoon dried dill

Method 

Slice carrots as thinly as possible, a speed peeler works well. Sprinkle with salt, stir through, let sit for 30 minutes. Rinse and drain.                

Blitz your nori sheet in a blender to make a powder (or cut into super small bits). Combine all marinade ingredients and pour over the carrots.

You can simply store this in your fridge and enjoy over a week or if you want to get fancy, you can gently sous vide* the carrots in the marinade. This just gets them super soft and silky and makes them fall apart in a manner closer to smoked salmon. 

How to sous vide: Place marinated carrots and marinade into vacuum bags and seal. Cook sous vide at 85°C for 2½ hours. 

Home hack: Simply place into a sealable bag. Put into a pot of cold water, bring to a simmer and turn off. They won't be silky but they will soften slightly.