Food: Vegan Gravadlax

Inspired by the recipe for carrot lox on the food blog Olives for Dinner, I was inspired to make my own version, but more Scandi 😉

(ps: All of the Scandi ingredients can be bought from Tiger and IKEA)

To make, you’ll need:

  • 3 carrots, peeled finely
  • 1 tbs dijon mustard
  • 1tbs dried dill
  • 2 bay leaves
  • 50ml Snaps/Akvavit
  • 150ml water
  • 1tbs green nori sprinkle
  • 1tbs olive oil
  • 3tbs salt
  • 1tbs sugar
  • 1tbs lingonberry syrup
  • 2tbs lingonberry cider vinegar
  • Pinch of black pepper

To make, simply peel the carrots as thin as possible and set aside. In a jar (I used a mason jar), add in the rest of the ingredients (minus the olive oil) and stir. Because of the mustard, the mixture will be cloudy- but don’t worry!

Place the carrot ‘salmon’ into the mixture and let it marinade for approximately 2o minutes. After this, spoon out the carrots, add the tablespoon of oil and place into a baking tray. Cover with foil and place into an oven heated to 140°C for 20 minutes. After this, leave to cool slightly and place back into the jar. Shake up the jar and leave (when cool) in the fridge to marinate for 1-2 days. Cooking the carrots softens the texture of them and allows the marinade to permeate. I will be using these for some plant based Scandinavian themed lunches in the future!

Enjoy x

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