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Carrot Smørrebrød Crisps

carrot crisp
Justin Bridges
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Yields: 4 servings
Prep Time: 0 hours 25 mins
Total Time: 1 hour 25 mins

large carrots

Sea salt, for coating

3 tbsp.

extra-virgin olive oil

1 tbsp.

rice vinegar

1/2 tsp.

smoked paprika

2 tbsp.

fresh lemon juice

Freshly ground black pepper

For assembly

Rye crispbreads

Vegan cream cheese

Persian cucumbers, thinly sliced

Radishes, thinly sliced


Chopped chives

Chopped dill

  1. Preheat the oven to 475°F and line a medium baking dish with parchment paper. Coat the bottom with about a ¼-inch layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt. (Don’t worry, you won’t be eating all this salt in the final result.) Roast the carrots until easily pierced with a fork, but not mushy, 40 to 60 minutes. The timing will depend on the size and freshness of your carrots—very large ones can take up to 90 minutes.
  2. Meanwhile, make the marinade: In a shallow dish or small bowl, combine the olive oil, rice vinegar, paprika, lemon juice, and several grinds of freshly ground black pepper.
  3. Remove the carrots from the oven and let cool. Use your hands to rub off any excess salt. Use a knife to slice a thin strip of the skin lengthwise off the carrot, and then use a peeler to peel the carrot into ribbons. Place the strips in the marinade and toss to coat.
  4. When ready to serve, spread crispbread with cream cheese. Top with cucumber, radish and then carrot ribbons. Sprinkle with capers, chives and dill. 

Extra carrots can be stored in the marinade in the fridge for up to 4 days. Use them to make more sandwiches or add to salads or other dishes that call for smoked salmon.

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