Vegetarian Open-Faced Smoked Salmon and Cream Cheese Bread

Dive into the irresistible flavors of this Vegetarian Open-Faced Smoked Salmon and Cream Cheese Bread, a plant-based twist on the classic brunch favorite! This creative recipe swaps traditional smoked salmon with tender, smoky roasted carrot ribbons marinated in a flavorful blend of liquid smoke, soy sauce, and maple syrup for an authentic, savory taste. Served atop toasted sourdough bread generously spread with creamy cream cheese, this dish is elevated by the briny pop of capers, a sprinkle of fresh dill, and a zesty squeeze of lemon juice. Perfect for a quick yet impressive breakfast or lunch, this vegetarian recipe is packed with bold flavors and textures that will delight your taste buds. Plus, it's ready in just under an hour, making it an effortless addition to your meat-free meal rotation!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces large carrots
• 1 tablespoon liquid smoke
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 0.5 teaspoon garlic powder
• 4 pieces sourdough bread slices
• 200 grams cream cheese
• 2 tablespoons capers
• 2 tablespoons fresh dill
• 1 piece lemon
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Peel the carrots. Using a vegetable peeler, peel the carrots into thin, wide ribbons.

Step 3

In a small bowl, mix together the liquid smoke, soy sauce, olive oil, rice vinegar, maple syrup, garlic powder, salt, and pepper.

Step 4

Place the carrot ribbons into a baking dish. Pour the marinade over them, ensuring they are well-coated. Let them marinate for 10 minutes.

Step 5

Spread the marinated carrot ribbons in a single layer on a parchment-lined baking sheet.

Step 6

Bake in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly crisp on the edges.

Step 7

While the carrots are baking, lightly toast the sourdough bread slices.

Step 8

Spread a generous amount of cream cheese over each slice of toasted bread.

Step 9

Once the carrots are done, allow them to cool slightly. Layer the smoked carrot 'salmon' on top of the cream cheese.

Step 10

Sprinkle capers onto each slice. Garnish with fresh dill and a squeeze of lemon juice for freshness.

Step 11

Serve immediately while the bread is still warm and enjoy your Vegetarian Open-Faced 'Smoked Salmon' and Cream Cheese Bread.

Nutrition Facts

Serving size	(637.2g)

Amount per serving	% Daily Value*
Calories	1323.2

Total Fat 86.1g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 202mg	0%
Sodium 4194.9mg	0%
Total Carbohydrate 111.6g	0%
Dietary Fiber 10.7g	0%
Total Sugars 23.7g
Protein 31.3g	0%

Vitamin D 0IU	0%
Calcium 340.8mg	0%
Iron 5.8mg	0%
Potassium 1153.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 9.3%

Carbs: 33.2%