200 g carrots
1 cup kombu dashi
2 tbsp soy sauce
1 tbsp rice syrup
1 tbsp white balsamic vinegar
½ tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground black pepper
6 slices of rice crackers
1 red onion
Sea salt to taste
For the vegan cream
200 g unsweetened soy yogurt
pinch sea salt
½ tsp onion powder
½ tsp garlic powder
1 tsp dried dill
Place the soy yogurt into the napkin and let it drip for about 15 minutes. Prepare the carrots meanwhile.
When it’s ready, place the yogurt in a bowl, add the rest of the ingredients and mix until well combined.
Keep it in a sealed container in the fridge.
Cut the red onions in very thin half rings. Keep them in a bowl.
Wash the carrots, peel them all the way with a peeler or mandoline in thin layers
Kombu dashi, water, soy sauce, syrup, vinegar, paprika, garlic powder and pepper and blend until smooth.
Cook the carrots with the marinate for 3 minutes until soft. Turn the heat off but let the carrots marinate further until serving.
5 minutes before the serving, spread some vegan cream cheese onto pieces of crackers and topped them with the vegan smoked salmon, dried dill and chopped red onion.