Step 1

Preheat the oven to 350f (175c) and line a baking sheet with baking paper.

Step 2

Peel the carrots and roll them in lots of salt, then place on the baking tray and bake for 30 minutes, turning occasionally, until soft. Allow them to cool.

Step 3

Rub the salt off the cooled carrots, then use a vegetable peeler to cut the carrots into ribbons.

Step 4

In a medium bowl, combine the carrot smoked salmon marinade ingredients.

Step 5

Add the carrot lox strips to the bowl of marinade and refrigerate overnight or a minimum of 30 minutes (the longer the better as it gives more time for the flavors to infuse the carrots).

Step 6

Serve on a bagel with vegan cream cheese and top with a sprig of dill.