VEGAN 'SMOKED SALMON' TOASTS
Make these vegan bites with brined carrot ribbons. Infused with lapsang souchong tea, they're a great alternative to classic smoked salmon canapés
Provided by Miriam Nice
Categories Canapes
Time 25m
Yield Makes 14
Number Of Ingredients 6
Steps:
- Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
- Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.
Nutrition Facts : Calories 160 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
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