Go Back
–+ servings
Carrot salmon, vegan cream cheese and caviar made from algae on swedish crispbread
Print Recipe
No ratings yet

Vegan Carrot Salmon on Swedish Crispbread

Crispbread slices with cream cheese, salmon and caviar are THE finger food par excellence. This vegan variant will convince even the biggest gourmets.
Prep Time5 minutes
Cook Time10 minutes
Resting Time12 hours
Total Time15 minutes
Course: Fingerfood, Starter
Cuisine: Swedish
Keyword: Algae, Carrots, Liquid Smoke
Schwierigkeitsgrad: Moderate
Servings: 4 Personen
Calories: 222kcal

Ingredients

For the carrot salmon

  • 4 carrots
  • 1 sheet nori algae
  • 300 ml water
  • 1 tbsp liquid smoke
  • 2 tbsp vinegar
  • 3 tbsp flaxseed oil
  • 1 tbsp salt

For the crispbread slices

  • 20 slices crispbread
  • 100 g vegan cream cheese
  • 20 g seagrass pearls (caviar substitute)

Instructions

  • Cut the carrots into long thin strips using a peeler. Boil water in a saucepan and blanch the carrot strips for 5 minutes.
  • In a clean mason jar, mix vinegar, linseed oil, nori seaweed, salt and liquid smoke. Add the carrot strips together with the cooking water and let the mixture soak overnight.
  • Spread the crispbread slices generously with vegan cream cheese. Layer with carrot salmon strips and garnish with seagrass pearls.

Nutrition

Serving: 1person | Calories: 222kcal | Carbohydrates: 12g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 1920mg | Potassium: 222mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10205IU | Vitamin C: 4.4mg | Calcium: 36mg | Iron: 0.6mg