1. Wash the carrots and cut with the flat blade spiralizer tool. Leave the skin for
a most authentic look.
2. Place the carrot in a pot and set aside.
3. In a small square out of cheesecloth and place 3-4 pinches of the seaweed
mix you have at home, secure the sachet with a kitchen thread and place it
in the pot with the carrots.
4. Add all the seasonings to the pot (liquid smoke, maple syrup, garlic and salt),
bring it to a soft boil and cook for 10 minutes.
5. After 10 minutes cover with a lid and allow to cool down to room
temperature.
6. Transfer the carrots to a plate covered in kitchen paper, forming preferably
one layer and carefully pat the slices as dry as you can.
7. Arrange the carrots in a plate or a bowl and season with vegetable oil
(essential to recreate the fat), sea salt and lemon juice. You can also add
capers or herbs such as dill and chives, and a hint of black pepper if you like.
Serve the vegan salmon straight away or cover with film and allow to marinate for a
couple of days (recommended).