Carrot Lox Mousse

 
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It's time for the second Christmas dinner recipe! - Tämä resepti suomeksi

This recipe has been on my to-post list for a while. The first time I made this was for my birthday party last summer, so definitely consider this as a festive food for any season. And it was a huge hit! Because the carrot lox itself takes time to prepare and needs to marinate at least over night, this isn't your last minute life saver. Saying that, I need to point out that even though it takes time, it's not complicated at all - don't be afraid of the preparing.

I also have to say that I don't know if there's any point in making something that resembles a fish product, when you don't want to eat fish anyway, but the carrot lax tastes great and for my part, I'm just going to leave it at that.

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Admittedly, it was a huge hit last Christmas. I was running around Helsinki from store to store with a friend of mine trying to find a bottle of the liquid smoke aroma, but it was sold out everywhere. We did eventually manage to find some, after a couple of hours.

The Carrot Lox recipe is not mine, but since it already is all around the web, I'll share it here once more.

Carrot Lox

    •    6 large carrots
    •    ~1,5kg coarse sea salt*
    •    3tsp liquid smoke**
    •    1,5tbsp veggie oil
    •    1,5tsp white wine vinegar

*Depending on the oven dish you're using. **I've been using the one by Poppamies, works beautifully!

Wash the carrots, but don't peel them. Place the carrots in an oven dish and thoroughly cover them with sea salt. Cook in the oven in 175°C for ~1,5 hours.

Dig the carrots out of the salt and let cool off for a moment. Peel the carrots and cut into thin slices. Place the slices in a dish or a container, mix in the oil, liquid smoke and vinegar. Let marinate for 1-2 days.

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Carrot Lox Mousse

    •    carrot lox of 5-6 carrots
    •    300g non-dairy cream cheese (I used Oatly’s Påmackan)
    •    2dl oat fraiche
    •    1 medium size or 2 small red onions
    •    2tsp dijon mustard
    •    2 tsp white wine vinegar
    •  a handful of  chives
    •    a squeeze of lemon juice
    •    ground black pepper
    •    rye bread for serving

 

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In a large bowl, mix together the cream cheese, oat fresh, mustard, and vinegar. Mince the red onion and chives, mix in. Mince the carrot lox and mince in as well. Season with black pepper and lemon juice. Serve with rye bread!

 

 

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Beautiful table setting done by my sister, thanks to her for all of the photos in this post!