Step 1

Preheat the oven to 350ºF or 180ºC.

Step 2

Wash the carrots, add some salt to taste, place them onto a lined baking tray and bake for 40 minutes. You don’t have to peel them.

Step 3

In the meantime, you can make the marinade. Just add the nori, water, tamari, syrup, vinegar, paprika, garlic powder and pepper and blend until smooth.

Step 4

When the carrots are ready, remove from the oven, let them cool a little bit and slice them into strips with a knife, peeler or a mandoline.

Step 5

Transfer the carrot strips into a sealed container and massage with some salt to taste.

Step 6

Cover with the marinade and leave for at least 24 hours in the fridge.

Step 7

We spread some vegan cream cheese onto crakers and topped them with the vegan smoked salmon, dried dill and chopped red onion.

Step 8

Keep the vegan salmon in the fridge for up to 5 days.