Vegetarian Smoked Salmon Baguette

Elevate your sandwich game with this irresistible Vegetarian Smoked Salmon Baguette! Perfect for those seeking a plant-based alternative to a classic favorite, this recipe features tender, smoky carrot ribbons marinated in a flavorful blend of liquid smoke, soy sauce, and nori for that quintessential ocean-inspired taste. Nestled inside a fresh, crusty baguette and paired with tangy lemon-dill cream cheese, vibrant radish and red onion slices, and briny capers, each bite bursts with freshness and umami-packed goodness. Ready in just an hour, this vegan-friendly lunch idea is both sophisticated and simple to make. Serve it at brunch, lunch, or as a light dinner for a satisfying, colorful, and eco-conscious twist that’s sure to impress!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 loaf Fresh baguette
• 3 large Carrots
• 2 tablespoons Olive oil
• 1 teaspoon Liquid smoke
• 1 tablespoon Soy sauce
• 1 tablespoon Apple cider vinegar
• 1 half Nori sheet
• 100 grams Cream cheese
• 2 tablespoons Capers
• 1 tablepoon Lemon juice
• 2 tablespoons Fresh dill
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 slices Radishes
• 0.5 small Red onion

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the carrots and then use a vegetable peeler to create thin ribbons.

Step 3

In a bowl, combine olive oil, liquid smoke, soy sauce, apple cider vinegar, and salt. Stir to mix well.

Step 4

Crumble the nori sheet into small flakes and add to the marinade.

Step 5

Add the carrot ribbons into the marinade and ensure they are well coated. Allow to marinate for 10 minutes.

Step 6

Scatter the marinated carrots evenly on a baking sheet lined with parchment paper.

Step 7

Bake in the preheated oven for about 30-40 minutes, or until the carrots are tender, turning halfway through baking.

Step 8

While the carrots are baking, cut the baguette into 4 equal sections and then split each section in half horizontally.

Step 9

Finely slice the red onion and the radishes and set aside.

Step 10

In a small bowl, mix the cream cheese with lemon juice, black pepper, and a tablespoon of fresh dill until smooth.

Step 11

Once the carrot 'salmon' is cooked, remove from the oven and let it cool for a few minutes.

Step 12

Spread a generous amount of the cream cheese mixture on each baguette half.

Step 13

Top with layers of the smoked carrot 'salmon', radish slices, a few red onion slices, and capers.

Step 14

Sprinkle the remaining fresh dill on top for garnish.

Step 15

Serve immediately and enjoy this vegetarian twist on a classic sandwich.

Nutrition Facts

Serving size	(731.5g)

Amount per serving	% Daily Value*
Calories	1414.7

Total Fat 67.1g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 4.4g
Cholesterol 101mg	0%
Sodium 4084.8mg	0%
Total Carbohydrate 178.4g	0%
Dietary Fiber 15.0g	0%
Total Sugars 19.8g
Protein 31.1g	0%

Vitamin D 0IU	0%
Calcium 258.7mg	0%
Iron 8.3mg	0%
Potassium 1363.9mg	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: 41.9%

Protein: 8.6%

Carbs: 49.5%