Looking for a fresh twist on brunch? This easy carrot lox recipe transforms simple carrots into a smoky, savory topping that’s perfect for toast, bagels, salads, and more.
With a few simple ingredients and a little preparation time, carrots can become a flavorful plant-based alternative to smoked salmon.
What Is Carrot Lox?
Carrot lox is a plant-based alternative inspired by traditional smoked salmon lox. Thinly sliced carrots are marinated with herbs, spices, and simple seasonings to create a smoky, salty, and slightly tangy flavor.
It’s an easy way to add more vegetables to your meals while creating something a little different for breakfast, brunch, or light meals.
Ingredients
- Fresh carrots
- Olive oil
- Lemon juice
- Sea salt
- Black pepper
- Smoked paprika
- Fresh dill
- Capers (optional)
- Nori flakes or seaweed seasoning (optional)
1. Prepare the carrots
Peel 3 medium carrots and slice them into thin ribbons using a vegetable peeler. Bring a pot of water to a boil, then cook the carrot ribbons for 3–4 minutes until just tender. Drain and let them cool.
2. Make the marinade
In a bowl, mix together:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp chopped fresh dill
- 1 tsp nori flakes (optional)
3. Marinate the carrots
Add the carrot ribbons to the bowl and gently toss until well coated. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
4. Serve and enjoy
Layer the carrot lox onto toasted sourdough or bagels with cream cheese or a plant-based spread. Finish with capers, fresh dill, and a squeeze of lemon if you like.
Serving Ideas
Carrot lox works beautifully with:
- Sourdough toast with avocado
- Bagels with cream cheese or plant-based spread
- Fresh salads and grain bowls
- Brunch plates with herbs and vegetables
Make It Easy
Short on time? Bali Direct’s Carrot Lox is ready to enjoy whenever you want a quick and flavorful plant-based option. Add it to your favourite meals for an easy breakfast, brunch, or snack.
