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Smoky Carrot Lox Tartine

Smoky Carrot Lox Tartine

Skip the fish and enjoy the smoky, salty sensation of this tender carrot-based version.
Course Breakfast
Servings 6
Author Robin Asbell


  • 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
  • capers
  • 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.