Vegan ‘smoked salmon’ canapésServes 6IngredientsFor the “salmon”440ml vegetable stock1 tbsp miso paste3 tbsp sweet smoked paprika1 large sheet of nori2 tbsp maple syrup2 tbsp smoked sea saltJuice of 1 lemon5 large carrots, peeledFor the creamy “cheese”125g raw cashew nuts2 tbsp lemon juicePinch of sea salt and white pepper1 tbsp nutritional yeast110ml waterTo serve6 slices of toasted rye bread, cut into small pieces for canapésLemon slices3 tbsp capersSmall handful of fresh dillMethod1 Place all the “smoked salmon” ingredients except the carrots into a medium saucepan, bring to the boil then lower to a simmer for 10 min to let the flavours infuse. 2 While the broth is cooking, use a peeler to slice the carrots into long ribbons and place them in a large…

Source: The Times December 08, 2018 00:05 UTC