beet lox (vegan smoked salmon alternative)
This beet lox recipe uses thinly sliced marinated beets to mimic smoked salmon. It's an easy, plant-based addition to any bagel or deli board.
Servings 4 to 6
Ingredients
- 2 large golden beets
- ½ C liquid from canned red beets
- ⅓ C low-sodium soy sauce or gluten-free tamari
- ⅓ C caper brine
- 1 tsp liquid smoke
- 2 tsp onion powder
- 1 tsp kelp granules
- ½ tsp ground black pepper
- 1 tbsp finely chopped fresh dill
Instructions
- Wash or scrub the golden beets very well and trim off the ends and discard. Pierce holes all over the beets with a fork. Place them in a large glass microwave safe bowl and microwave on high for 5 minutes, flip and microwave another 5 minutes.
- While the beets cool, make the marinade in a bowl by combining the liquid from canned beets, soy sauce, caper brine, liquid smoke, onion powder, kelp granules, ground black pepper, and fresh dill.
- Once beets are cooled to the touch, slice them very thin on a mandoline. Place the beet slices in the marinade for at least 10 minutes before serving and up to 30 minutes. There's no need to refrigerate this overnight to develop flavour. Refrigerate leftovers and consume within 5 days.
Notes
The reason kelp is used in this recipe instead of dulse is because kelp has a stronger flavor. I find it works for this lox recipe, but I would only use dulse or omit it altogether if you don't have it for the whitefish spread.
