What does salmon and carrots have in common? Correct! Both can be transformed into a heavenly smoked deliciousness. The latter is even vegan. In the Bernese Highlands, the company Wild Foods refines regional and organic produce with an impressive result. A must try for all lox lovers, who feel strongly about sustainability. I decided to turn the carrot lox into a nigiri-inspired lolly and serve it with fennel, spinach, cilantro, green peppercorns and lime. And wasabi, obviously. But that goes without saying, right?
Carrot Lox Lolly: Prepare the sushi rice by simmering 250 g short grain rice in 350 ml water for 15 minutes. Turn off the heat and leave the lid on for another 10 minutes before seasoning it. Allow the rice to cool down somewhat before adding 45 ml heated rice vinegar tasted with 1 tsp salt and 1 tbsp sugar. Mix everything with a wooden spatula until the rice reaches room temperature.
Tightly press sushi rice into a popsicle mold lined with cling film. Remove the rice and carefully place a layer of carrot lox onto the cling film. Place the rice on top of the carrot. Finish with a wooden popsicle stick and use the cling film to give the lolly its distinctive shape. Remove from the mold and voilà – the lolly is good to go.
Fennel purée: Blend a fennel bulb with with 50 ml apple juice. Season with fleur de sel and wasabi. Add 1 tsp carob and allow to thicken.
Spinach mousse: Blend fresh spinach with lime juice and fleur de sel until smooth. Add an equal amount of whipped soy cream.
Assembly: On a spoon swoosh of fennel purée, place baby spinach leaves and crushed potato chips seasoned with lime zest and green peppercorns. Place the lolly on top and decorate with spinach mousse and fennel greens.