Vegan Smoked Salmon Canapés

Prep time
20 mins
Cook time
5 mins
Total time
25 mins

Ingredients

  • 3g Seaweed (preferably Dusle)
  • 1 Crusty baguette
  • Olive oil
  • 2 Carrots
  • 200g Koko Cream Cheese Alternative
  • 10g Chives
  • 10g Dill
  • 1 Lemon zest
  • ½ Juice of a lemon
  • 5g Sea salt

Method

  1. Heat the grill.
  2. Soak seaweed in warm water.
  3. Cut baguette into slices and coat with olive oil and toast each side on a tray under the grill until lightly browned.
  4. Peel carrots then peel into strips of carrot and place in bowl with 3g of sea salt and lemon juice to soften, for half an hour.
  5. Put Koko Soft Cream Cheese into a mixing bowl.
  6. Chop herbs and strain water from seaweed and mix into Koko Cream Cheese, mix in lemon zest.
  7. Spread cream cheese mixture onto toast, then place carrot ribbons on top.