Smoked Salmon

Name: Smoked Salmon
Yield: Makes 4 pieces of sashimi or 2 pieces of lox
Cuisine: American
Ingredients: ¼ cup Basic Broth; 1 tablespoon rice vinegar; 1 large Roma tomato; ¼ teaspoon smoked paprika; ¼ teaspoon kala namak (Indian black salt); Pinch dulse flakes; Pinch black pepper; 1 teaspoon wakame powder; 1 teaspoon apple cider vinegar; ½ teaspoon sea salt

Preparation info

Makes
4 pieces
of sashimi of lox

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Ingredients

1 large Roma tomato
¼ cup Basic Broth
1 tablespoon

Americas
United States
Starter
Vegan

Method

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.
Combine all the remaining ingredients together to make a marinade. Add the tomato and transfer to the fridge to soak in the marinade overnight.
Drain well before serving. Keeps for up to 1 week in the fridge.