Vegan Smoked Salmon Recipe (Oil free Carrot Lox) & Horseradish Dip (2024)

FAQs

What is vegan lox made of? ›

Roasted carrots in a savory, smoky marinade take on a flavor and texture similar to smoked salmon!

What are some other delicious smoked fish besides salmon? Many fish that are commonly smoked are naturally oily, like salmon; the oil keeps the fish moist while being smoked: herring, mackerel, sprats, sardines, etc. Haddock is not particularly oily but is smoked in Scotland - finnan haddie and Arbroath Smokies.

Vegan salmon products can be made with many different ingredients, including pea protein and soy protein for texture, as well as seaweed for that fishy flavor. There are also many whole food alternatives on the market, which use simple plant-based ingredients like carrots to create that distinct fishy texture.

Easy Pairings for Smoked Salmon

Tossed into a green salad with a lemony dressing. Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil. As deconstructed sushi: Eat it with steamed short-grain rice, avocado, cucumber, and seaweed strips for folding up the bites.

High in protein and fibre, and low in saturated fats, the vegan salmon is a wholesome food and an excellent option for people looking to maintain a healthy, balanced lifestyle.

The word "lox" comes from the Yiddish word for salmon, "laks." Brining salmon is a Scandanavian tradition, but it was also popular among Eastern European Jews. Some of these people immigrated to the U.S. and brought their affinity for brined, cured, and smoked fish with them.

In fact, the reverse is true: Smoked salmon is low in saturated fat, full of nutrients like protein, omega-3 fatty acids and vitamins, and benefits your health in multiple ways.

"Smoked salmon is packed with the same nutrients as grilled salmon, from B vitamins and antioxidants to omega-3 fatty acids. Therefore, it offers many of the same benefits—it can help fight against heart disease, improve brain health, lower cognitive decline, and reduce inflammation."

Thanks to a tangy, smoky marinade and a long roast with plenty of salt, the carrot lox is surprisingly similar to smoked salmon. It's tender and a tiny bit oily, with an irresistible smoky, savory flavor. Topped onto a toasted bagel with all the classic fixings, it's just as good as the real thing.

What is a vegan who only eats fish? ›

Most simply, a pescatarian is someone who doesn't eat red meat or poultry, but does eat fish and other seafood. The term pescatarian was coined in the early 1990s and is a combination of the Italian word for fish, “pesce,” and the word “vegetarian.” Sometimes it's spelled “pescetarian,” but this means the same thing.

Tasty salmon alternative: marinated carrots

If carrots are cut into thin strips and soaked for several hours in a mixture of oil, vinegar, algae, and liquid smoke, they absorb the marinade and come to strongly resemble salmon in both taste and consistency. Try this nifty recipe for vitamin-A-rich carrot salmon.

Cheese to use with smoked salmon

Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!)

An open-faced sandwich with Norwegian smoked salmon is a traditional dish in Norway, and it's a perfect meal either for lunch or in the picnic basket. We recommend brown bread like whole wheat or rye bread for this dish. Here is a recipe for a quick and easy way of making this recipe with delicious Norwegian Salmon.

Gravlax is a Scandinavian specialty. Like lox, gravlax tends to be salt-cured but not smoked; unlike lox, recipes usually call for a whole salmon fillet, not just the belly.

What is lox? Originally derived from the Yiddish word for salmon (laks), lox is cured, but not smoked. It was developed to preserve salmon and other fish before refrigeration was widely available. Lox is never cooked; instead, it's made by curing a salmon belly fillet in salty brine, traditionally for three months.

What is lox? Lox (or laks) is made of salmon sides that have been preserved with brining, and brining only. Sometimes, flavors are added to the brine.