Vegetarian Smoked Salmon on Herb Cream Cheese Toast
Transform your breakfast or brunch game with this irresistible Vegetarian Smoked Salmon on Herb Cream Cheese Toast! Perfect for plant-based enthusiasts and anyone looking to try a creative twist on the classic smoked salmon recipe, this dish features tender, oven-roasted carrot ribbons marinated in a smoky, tangy blend of liquid smoke, soy sauce, apple cider vinegar, and maple syrup. The carrots are paired with creamy, zesty herb-infused cream cheese made with fresh dill, chives, and a hint of lemon zest. Served on golden sourdough toast and garnished with briny capers, this vibrant and flavorful vegetarian recipe is both visually stunning and packed with indulgent taste. Ready in under an hour, it’s an elegant option for any occasion, from casual mornings to lavish gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Large carrots
- 1 teaspoon Liquid smoke
- 2 tablespoons Soy sauce
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Maple syrup
- 2 tablespoons Olive oil
- 8 ounces Cream cheese
- 2 tablespoons Fresh dill
- 1 tablespoon Fresh chives
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 slices Sourdough bread
- 2 tablespoons Capers
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots using a vegetable peeler to create long, thin ribbons.
In a bowl, mix liquid smoke, soy sauce, apple cider vinegar, maple syrup, and olive oil.
Add the carrot ribbons to this marinade and give it a gentle stir to ensure they are evenly coated. Let them marinate for about 15 minutes.
Spread the marinated carrots on a baking sheet lined with parchment paper and bake in the preheated oven for 20 minutes, flipping halfway through until they are tender and slightly crisp.
While the carrots are baking, prepare the herb cream cheese. In a medium bowl, combine cream cheese, finely chopped fresh dill, chives, lemon zest, salt, and pepper. Mix well until smooth.
Toast the sourdough bread slices until golden brown and crispy.
Spread a generous amount of herb cream cheese on each toasted slice of sourdough.
Once the carrot 'smoked salmon' is ready, allow it to cool slightly, then arrange it atop the cream cheese layer.
Garnish with capers and additional fresh dill if desired. Serve immediately.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 4563 mg | 198% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 32.9 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1093 mg | 23% | |
*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.
