Preparing the carrot this way surprisingly emulates smoked salmon, harnessing the taste-of-the-sea flavour of nori seaweed. A delicious canapé that’ll please everyone.Method:

• Place all the smoked “salmon” ingredients except the carrots into a medium saucepan, bring to the boil, then lower to a simmer for 10 minutes to let the flavours infuse.
• While the broth is cooking, use a peeler to slice the carrots into long ribbons and place them in a large heatproof bowl.
• Pour the broth through a sieve directly over the carrots into the bowl. This will lightly cook them. When the broth has cooled, cover the bowl with cling film (plastic wrap) or place the mixture into sterilised jars. Refrigerate for at least a day (or up to seven days). The broth acts as a marinade.
• To make the “cream cheese”, soak the nuts in boiling water for 15 minutes. Drain away the soaking water and tip the nuts into a blender cup with the rest of the ingredients. Simply blitz everything until smooth, then use straight away or store in the fridge for 3–4 days.
• To serve, generously spread the “cream cheese” onto pieces of toasted bread, top with the smoked “salmon” (drained of marinade), then top with lemon, capers and dill.

Extracted from: Plants Only Holidays (Quadrille)