Vegetarian Smoked Salmon Baguette
Elevate your sandwich game with this irresistible Vegetarian Smoked Salmon Baguette—a plant-based twist on the classic! Made with tender carrot ribbons marinated in a smoky, savory blend of olive oil, liquid smoke, soy sauce, and apple cider vinegar, this recipe delivers all the complex flavors and textures of traditional smoked salmon without the fish. Nestled inside a fresh, crusty baguette, the vibrant carrots are paired with creamy dill-infused cream cheese, crisp radish slices, tangy capers, and a sprinkle of fresh dill for a bold yet balanced bite. Perfect for brunch, lunch, or as an impressive party appetizer, this recipe is quick to assemble, offering gourmet flavors that rival traditional seafood. Whether you’re vegetarian or simply looking for a creative sandwich option, this recipe is sure to delight!
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Recipe Information
Ingredients
- 1 loaf Fresh baguette
- 3 large Carrots
- 2 tablespoons Olive oil
- 1 teaspoon Liquid smoke
- 1 tablespoon Soy sauce
- 1 tablespoon Apple cider vinegar
- 1 half Nori sheet
- 100 grams Cream cheese
- 2 tablespoons Capers
- 1 tablepoon Lemon juice
- 2 tablespoons Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 slices Radishes
- 0.5 small Red onion
Instructions
Preheat your oven to 375°F (190°C).
Peel the carrots and then use a vegetable peeler to create thin ribbons.
In a bowl, combine olive oil, liquid smoke, soy sauce, apple cider vinegar, and salt. Stir to mix well.
Crumble the nori sheet into small flakes and add to the marinade.
Add the carrot ribbons into the marinade and ensure they are well coated. Allow to marinate for 10 minutes.
Scatter the marinated carrots evenly on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 30-40 minutes, or until the carrots are tender, turning halfway through baking.
While the carrots are baking, cut the baguette into 4 equal sections and then split each section in half horizontally.
Finely slice the red onion and the radishes and set aside.
In a small bowl, mix the cream cheese with lemon juice, black pepper, and a tablespoon of fresh dill until smooth.
Once the carrot 'salmon' is cooked, remove from the oven and let it cool for a few minutes.
Spread a generous amount of the cream cheese mixture on each baguette half.
Top with layers of the smoked carrot 'salmon', radish slices, a few red onion slices, and capers.
Sprinkle the remaining fresh dill on top for garnish.
Serve immediately and enjoy this vegetarian twist on a classic sandwich.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
