A couple of months ago carrot lox was all the craze – I remember scrolling and seeing all the delicious vegan lox sandwiches and wanting to one day have my own ??????? but the good news is TODAY WAS THE DAY!!! I was playing around in the kitchen and created this beautiful open-faced lox bagel on an “everything” bagel. Iced with @kitehillfoods cream cheese and topped with my homemade carrot lox, some pickled purple onions (y’all know I’m obsessed!), capers & a little dill! it was a delicious way to start my morning and super easy breezy (literally only took 10 mins to get it all together!) here’s how you create these beautiful carrot lox’s! Oh and if you’re looking for a video on how to – click here!
OPEN FACED “ LOX” BAGELCourse: Breakfast, SnacksCuisine: American
Here lies the lox recipe, enjoy!
1 1/2 cup water
1/4th soy sauce
1 tbsp rice wine vinegar
4 sheets seaweed
2-3 springs dill
few slices of onion
3 cloves garlic
fresh pepper to taste
- Begin with creating your brine! add your water, soy sauce, rice wine vinegar, seaweed, dill, onion, garlic, pepper and bring to a boil
- Meanwhile, begin to peel your carrots long ways and add once brine is at a boil – cook for 5 mins or less
- Set in the fridge (or freezer) while you prepare your lox sandwhich and voila!