Faux smoked salmon toasts

Make these vegan bites with brined carrot ribbons. Infused with lapsang souchong tea, they're a great alternative to classic smoked salmon canapés. Recipe is adapted from BBC Good Food. Makes 14 toasts.

Ingredients

• 2 large carrots

• 1½ tbsp flaky sea salt

• 2 lapsang soushong teabags (for smoky flavor)

• slices of toasted baguette, sliced and toasted

• vegan cream cheese

• dried seaweed, to serve

Method

1. Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 2 cups of water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened.

2. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with a paper towel or a clean tea towel.

3. Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve. Enjoy!

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