Smoky Carrot Lox Tartine
Skip the fish and enjoy the smoky, salty sensation of this tender carrot-based version.
- 3 jumbo carrots
- 2 tablespoons avocado oil
- 1/2 teaspoon liquid smoke
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon smoked salt
- 6 slices good whole grain bread toasted
- cashew cheese
- sliced cucumbers
- sliced red onions
- kale sprouts
Set up a steamer. Preheat the oven to 200 F. Use a peeler to peel the carrots, discarding the peels, then keep peeling to make long, thin shreds of carrot. Keep peeling until you just have a skinny carrot core, which you now get to eat. Continue with all the carrots, and place the shreds in the steamer.
Steam the carrots for 10 minutes, until very tender. Transfer to a kitchen towel and blot dry, then transfer to a baking dish. Drizzle with avocado oil, liquid smoke, lemon juice and smoked salt, and toss thoroughly to coat.
Bake for 20 minutes, until the liquids are almost absorbed. Take out and cool.
Toast the bread, then spread with cashew cheese. Arrange carrot lox on top, then cucumber slices, capers and red onions. Serve garnished with sprouts.