Vegan Carrot Salmon

Trim ends of carrots, and cut in half (across, not lengthwise).

Put carrots and 1 tsp salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or just until fork-tender.

Transfer carrots to ice-cold water immediately. Once they’ve cooled, place onto a wire rack to drip dry.

Meanwhile, in a lidded jar big enough to hold carrots and marinade, combine hot water, 1 tsp salt, nori, caper brine, cider vinegar, soy sauce, and olive oil. Set aside.

Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and chunkier sashimi-style sushi pieces, and place into the marinade.

Place in the fridge and allow to marinate for at least a few hours, but ideally at least overnight.

Serve at room temperature on toasted bagels with lashings of Angel Food dairy-free cream cheese and topped with dill, capers and red onion.