loveandlemons5.0
Carrot Smorrebrod Crisps
Inspired by open-faced Danish Smørrebrød sandwiches, I made an all-veggie version using smoky roasted & marinated carrots instead of salmon.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●knife
- ●peeler
📝 Preparation Steps
1
Preheat the oven to 475°F and line a medium baking dish with parchment paper. Coat the bottom with about a ¼-inch layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt (see photo). Don’t worry, you won’t be eating all this salt in the final result. Roast the carrots until easily pierced with a fork, but not mushy. The timing will depend on the size and freshness of your carrots. Check them, starting around ⏱️ 40 minutes - my very large carrots took ⏱️ 60-90 minutes. This step can be done in advance.
large carrots4
2
Make the marinade: In a shallow dish or small bowl, combine the olive oil, rice vinegar, paprika, lemon juice, and several grinds of freshly ground black pepper.
rice vinegar1 tablespoonFreshly ground black pepper
3
Remove the carrots from the oven and let cool. Use your hands to rub off any excess salt. Use a knife to slice a thin strip of the skin horizontally off the carrot, and then use a peeler to peel the carrot into ribbons. Place the strips in the marinade and toss to coat.
large carrots4
4
When ready to serve, assemble the open-faced sandwiches with a crispbread, a slather of cream cheese, a few cucumber and radish slices. Top with some carrot ribbons, a few capers, and a sprinkle of chives and dill.
CapersChopped chivesChopped dill
5
Extra carrots can be stored in the marinade in the fridge for up to 4 days. Use them to make more sandwiches or add to salads or other dishes that call for smoked salmon.
large carrots4
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