Smoked Salmon

Preparation info
  • Makes

    4 pieces

    of sashimi of lox
    • Difficulty


Appears in
Plant-Based Gourmet

By Suzannah Gerber

Published 2021

  • About



  1. Quarter the tomato for sashimi or halve the tomato for lox, and then cut lengthwise and carefully use your chef’s knife to remove the skin.
  2. Combine all the remaining ingredients together to make a marinade. Add the tomato and transfer to the fridge to soak in the marinade overnight.
  3. Drain well before serving. Keeps for up to 1 week in the fridge.