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Smoked Carrot Lox on a black stone plate

Vegan Smoked Carrot Lox

Marisa Marques
Smoky, tangy, and full of umami!
This Vegan Carrot Lox is a delicious plant-based twist on smoked salmon—fresh, creamy, and packed with flavour. Perfect for brunch, Easter spreads, or as a light appetiser. Even better? It’s a make-ahead dream, with the flavours deepening beautifully after a couple of days in the fridge.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Marinate 1 day
Total Time 1 day 1 hour 30 minutes
Course Appetizer, Snack
Cuisine English, Nordic
Servings 6 people
Calories 165 kcal

Equipment

  • 1 Oven Dish
  • 1 glass container with lid

Ingredients
  

  • 4 Carrots medium
  • 2 Tbsp Salt
  • 1/2 Rye bread or any bread/toast of your choice

Marinate:

  • 1½ Tbsp extra virgin olive oil
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp caper brine
  • 1 tsp Dijon mustard
  • 1 tsp freshly ground black pepper
  • ¼ tsp liquid smoke
  • ½ tsp umeboshi paste optional
  • ¼ tsp smoked salt

Toppings:

  • 2-4 Tbsp of Capers
  • 1 Tbsp of fresh Dill
  • 1 cup of vegan Cream cheese

Instructions
 

  • Roast the Carrots
    Preheat your oven to 180°C (fan). Wash the carrots thoroughly and pat them dry. Place them in an oven-safe dish and cover generously with salt—don’t worry, you’ll rinse it off later! The salt helps draw out moisture and keeps the carrots from going mushy. Cover the dish with a lid or foil and roast for 1.5 hours.
  • Make the Marinade
    In a container large enough to hold the carrots later, mix all the marinade ingredients. Make sure the mustard and umeboshi paste are fully blended in. This mix is full of umami, tang, and smoky depth—so you want it well combined!
  • Slice the Carrots
    Let the roasted carrots cool until they’re easy to handle. Brush off the excess salt or give them a quick rinse under running water. Then, using a sharp knife, slice the carrots as thinly as possible on an angle to mimic smoked salmon slices.
  • Marinate the Carrots
    Place the thin carrot slices into the marinade and gently stir to coat every piece. Cover and refrigerate overnight—or even better, for 2 days. The longer they marinate, the deeper the flavour.
  • Toast the Bread
    Slice your rye bread (or use your favourite toast) and spread a generous layer of vegan cream cheese on each piece.
  • Assemble and Top
    Top with a few slices of your marinated carrot lox—about 2 per toast works nicely. Garnish with capers and fresh dill. Serve immediately and enjoy!

Notes

  • It makes for 4-6 peoples as a starter. 
Keyword Carrots, Dill, Healthy, Rye, umami, Vegan