Ingredients
- 4 large carrots
- 1 teaspoon smoked paprika
- 1 nori sheet, torn into small pieces (optional)
- 1 tablespoon minced dill
- 1 tablespoon preserved lemon, finely chopped (optional)
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt, to taste
- Black pepper, to taste (optional)
Instructions
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Prepare the Carrots:
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Peel the carrots and slice them thinly lengthwise using a vegetable peeler or mandoline.
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Steam the carrot slices until they are tender but still slightly firm, about 2-4 minutes. Ensure they are not mushy.
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Make the Marinade:
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In a bowl, combine the smoked paprika, nori pieces (if using), minced dill, preserved lemon (if using), olive oil, lemon juice, salt, and black pepper (if desired).
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Marinate the Carrots:
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Add the steamed carrot slices to the bowl with the marinade.
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Toss the carrots gently to ensure they are well-coated with the marinade.
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Transfer the carrot mixture to an airtight container and refrigerate for at least 24 hours to let the flavors develop.
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Variations:
- For added heat, include hot peppers in the marinade.
- To enhance the umami flavor, add white miso paste or kelp powder.
Storage:
- Carrot lox can be stored in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the carrot lox for up to three months.
Tips:
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Choose large, straight carrots for easier slicing.
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Be cautious not to over-steam the carrots; they should remain slightly firm.
- Allow ample time for the marinade to infuse the carrots with flavor.
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Experiment with different types of seaweed for a variety of “ocean” flavors
