Gravad Lax or just Gravlax in short is the Swedish name for cured salmon. This is a famous Nordic classic which is often served on canapes or appetisers and with a mustard sauce. Originally, it was produced by burying salmon in the ground and letting it ferment, though nowadays the process only consists of rubbing it with salt and sugar and letting it cook in its own juice. Yum, right? Luckily for us, we can skip the gross bits for our vegan Gravad Lax.
This recipe uses carrots to get a similar colour to salmon, and simply because they’re cheap and you can get them virtually everywhere in the world. The marinade is based on the ingredients of the salmon salt, but in reality we’re basically just marinating our carrots in pickle juice to add some flavour. Granted, the carrot version doesn’t taste the same as the salmon and it’s not as thin and delicate, but it’s a nice way to add some colour to your vegan buffet and impress your guests.
For the carrots
2-3 big carrots
1-2 tbsp salt
For the marinade
150 ml water
5 tbsp sugar
2 tbsp vinegar
- Preheat the oven to 200°C.
- Peel the carrots, rub them from all sides with salt and put them in a small oven form.
- Bake the salted carrots in the oven for about 45 minutes, depending on their size. Check on them to make sure they’re still a bit chewy. Let them cool down for a while.
- In a pot, mix the water, sugar and vinegar and add the white pepper and some of the dill. Bring to a boil and allow to cool after.
- Put the carrots in a freezer bag and add the marinade. Try to get some of the air out of the bag before you close it airtight. Leave the bag in the fridge overnight.
- Drain the marinated carrots. Chop some of the dill and roll the carrots in it.
- Slice the carrots into long, thin slices and serve with the remaining dill. Ta-Da! Vegan Gravad lax – or carrot.