7 medium sized carrots
300ml olive oil
A generous bunch of dill (stalks included!)
200ml liquid hickory smoke
3 tbsp of soy sauce
3 tbsp smoked paprika
Salt & pepper
2 tins of ackee (you can buy these at most Caribbean supermarkets)
5 tbsp of nutritional yeast
3 tsp of salt
Fresh black ground pepper
HOW TO MAKE THEM
Boil seven medium sized carrots until tender. Leave to cool.
In mean time, make the marinade. Blitz in a blender 300ml olive oil, a generous bunch of dill (stalks included!) 200ml liquid hickory smoke, 3 tbsp of soy sauce, 3 tbsp smoked paprika, salt, pepper.
Finely slice several boiled (and cooked to room temp carrots into long thin strips with a hand held mandoline slicer. Lay the long strips in a baking dish and pour the marinade on top and leave covered in the fridge for 12 hours.
Then cook for 40 mins at 185c.
To make the ackee scramble, mix 2 tins of ackee (you can buy these at most Caribbean supermarkets) with 5 tbsp of nutritional yeast and 3 tsp of salt to taste.
Time to toast the bagels (I usually lightly toast in the oven for 1 min so they are still nice and doughy)/
Once toasted top with ackee and the salmon, then sprinkle with a healthy dose of freshly ground black pepper.