Grab a bottle of our Smoked Oil and serve this beautiful dish as a starter or a canapé - it's the perfect vegan dish!
Recipe by The Devilled Egg | The Online Cookery School.
- 4 large carrots
Fussels Smoked Rapeseed Oil
- 1 tbsp salt
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- Small bunch of dill
- ½ tsp pink peppercorns
- 1 tbsp cider vinegar
- 1/2 small red onion
- 1 tsp maple syrup
Preheat the oven to 200C.
Wash and peel the carrots, then rub with the salt and 2 tbsp of Smoked Rapeseed Oil.
Bake for 45 minutes.
Remove from the oven and leave to cool slightly.
Using a peeler, cut into thin strips and place in a bowl.
In a blender, combine another 2 tbsp of Fussels Smoked Oil with the mustard, peppercorns and half the dill.
Blend until combined, then pour over the carrot slices and leave to marinate for at least an hour.
Slice the onion into half rings, then combine with the syrup and vinegar.
Leave to marinate until you are ready to assemble.
Arrange the carrot slices on a plate, or on thin slices of toast.
Top with the pickled onion and sprinkle with chopped dill, then serve.
If you can't get enough of the best Smoked Oil in the South West, perhaps consider checking out our Smoky Crab and Asparagus Omelette recipe!