What dish is a must on your brunch table? One of my all-time favorites is smoked salmon served with my mother’s delicious mustard sauce. This is a veganized version of that fond culinary memory.
Faux lox (“smoked” carrot): Peel and thinly slice carrots. Cover with boiling water tasted with salt and liquid smoke. As the liquid smoke is highly concentrated, you’ll only need a very small amount. Read the instructions for the liquid smoke you’re using. I ended up using around 20 drops for 200 ml water. Marinate in the fridge in a closed container over night.
Mustard sauce: Mix mustard with soy yoghurt, lemon juice and fleur de sel.
Assembly: On a brush stroke sauce, wave the faux lox. Decorate with crushed sour dough crackers, finely chopped chives, dill, lemon zest and capers.
This dish is presented in cooperation with BRUNCH Selection Schweiz.