Porkkala (Vegan Carrot "Salmon")
recipe

A delightful vegan alternative reminiscent of salmon, made from carrots in a salt crust. This recipe is perfect for indulgence and festive occasions.
Preparation Time: 1 hour
Serving Size: 4 servings

Ingredients:

- 4 medium carrots
- 1 cup sea salt
- 1 cup water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon sugar
- Fresh dill for garnish

Instructions:

1. Peel the carrots and cut them into desired lengths.
2. In a large bowl, mix the sea salt and water until the salt dissolves.
3. Add the carrots to the salt solution and let them marinate for about 30 minutes.
4. Remove the carrots from the salt solution and rinse them under running water.
5. Bake the carrots in the oven at 200°C (400°F) for about 20-25 minutes until they are tender but not mushy.
6. Allow the carrots to cool slightly and slice them thinly using a vegetable peeler.
7. Prepare the marinade by mixing soy sauce, rice vinegar, olive oil, smoked paprika, black pepper, and sugar.
8. Pour the marinade over the carrot slices and mix well. Let it marinate in the refrigerator for at least 15 minutes.
9. Serve garnished with fresh dill.
Nutritional Information (per serving):
- Calories: 80 kcal
- Protein: 1 g
- Carbohydrates: 15 g
- Fat: 3 g
- Fiber: 4 g

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