This is surprisingly similar to the real thing in taste and texture. You could also serve it with vegan cream cheese.
For the ‘salmon’
1 large carrot, peeled
1 tsp olive oil
1 tsp seaweed flakes (optional)
1 tbsp soy sauce
2 tsps lemon juice
½ tsp paprika
½ tsp dill
For the lemon ‘crème fraiche’
½ x 349g pack of silken tofu
juice of ½ lemon
1 garlic clove, crushed
Pinch of black pepper & salt
- Preheat the oven to 180°c. Drizzle the carrot with oil and wrap in foil. Put it on a baking tray and roast for an hour, till it’s soft but not mushy.
- Let it cool, then peel into thin strips with a peeler or mandolin. Mix the other ingredients in a shallow dish, and toss the strips in the resulting liquid. Let them marinate for at least an hour.
- To make the ‘crème fraiche’, add all the ingredients to a food processor and whizz until blended. Place in a bowl in the fridge to firm up.
- To serve, shake the liquid off the strips, and place on top of the oatcakes with a dab of ‘crème fraiche’ on top of each. Serve the extra on the side.