Step 1

Using a vegetable peeler (or mandolin if you’re feeling risky), slice the carrots into very thin strips so that they resemble smoked salmon.

Step 2

Add the remaining ingredients to a saucepan over a medium heat.

Step 3

After one minute, add the strips of carrot so they’re mostly submerged in the broth (if they’re not fully submerged, add more hot water until they are).

Step 4

Bring the saucepan to a simmer and let it cook for approximately 6-7 minutes, stirring often, until the carrots have softened and absorbed the flavours.

Step 5

Remove and strain the carrot strips and serve with crackers, cream, cheese, dill and capers.

Step 6

*The carrot lox can be stored in an airtight container in the fridge for upto 4 days.