I started making this when I thought our Little was allergic to fin fish. Now that we know she can eat fish, I still prefer this vegan version. I love to make it in a large batch and keep it in the fridge because the longer it sits the better it gets.
4 or more large carrots, thinly sliced (I use a vegetable peeler to get ribbons)
1/4 tsp liquid smoke
3 tablespoons olive oil
Juice from one lemon
1 tsp pink sea salt
1 tbsp peppercorns
Fresh dill to garnish
Preheat oven to 350F
Steam the carrot ribbons in a double boiler until they become glossy and start to soften
Mix together the other ingredients in an oven-safe dish then toss the steamed carrots in the mixture so they are well coated.
Bake at 350F until they are glossy and soft, not crispy, about 5 minutes depending on your oven. Here's the deal, you'll be able to tell when they are ready, trust me. They'll be soft and salmony and you house will smell smoky in a good way.
Transfer to a glass container and refrigerate. Serve chilled.