Smoked Salmon with Capers & Dill (Avant Garde Vegan) is marinated 24 hours beforehand, in a broth of miso, paprika, sea salt, lemon, maple syrup and nori (avoid for thyroid issues). The ‘salmon’ is served with a vegan cream cheese made from lemon and cashew nuts, with cheesy-tasting nutritional yeast. Garnish with fresh dill and served on toasted rye bread.
If you like this recipe, check out chef Gaz Oakley’s book Vegan Christmas, packed with wonderful recipes. Gaz is a professionally trained Welsh chef, who is taking the world by storm with his amazing recipes and photos.