Vegan Gravlax with Dill Potatoes

Ingredients

• 2 large Large Carrots
• 2 tbsp Sea Salt
• 2 tbsp Sugar
• 0.5 cup Fresh Dill
• 1 tbsp Lemon Zest
• 1 tbsp Black Peppercorns
• 1.5 lbs Potatoes
• 4 oz Vegan Cream Cheese
• 1 tbsp Lemon Juice
• 2 tbsp Fresh Dill (for potatoes)

Instructions

1. 1Preheat your oven to 400°F (200°C). Peel the 2 large carrots. Use a vegetable peeler to shave the carrots into wide, thin ribbons. You should have about 4 cups of ribbons.
2. 2In a medium bowl, combine the 2 tbsp sea salt, 2 tbsp sugar, 0.5 cup fresh dill, 1 tbsp lemon zest, and 1 tbsp black peppercorns. Stir these ingredients together until well mixed.
3. 3Arrange the carrot ribbons in a single layer in a glass or ceramic baking dish. Sprinkle the salt-dill mixture evenly over the carrot ribbons, pressing down gently to ensure they are fully coated. Cover the dish tightly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours. Flip the carrot ribbons once every 12 hours to ensure even marination.
4. 4Place the 1.5 lbs potatoes in a large heavy-bottomed pot and cover them with cold water by about 1 inch. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and let them cool slightly for about 10 minutes.
5. 5While the potatoes are cooling, prepare the sauce. In a small bowl, combine the 4 oz vegan cream cheese, 1 tbsp lemon juice, and 2 tbsp fresh dill. Stir until the mixture is smooth and creamy. Season with a pinch of salt and pepper if desired.
6. 6Once the potatoes have cooled slightly, cut them into bite-sized pieces, about 1-inch cubes. Gently toss the potato pieces with the vegan cream cheese mixture until they are evenly coated.
7. 7Thinly slice the marinated carrot ribbons crosswise, about 1/8-inch thick, to resemble gravlax. Serve the sliced vegan gravlax alongside the dill potatoes and the cream cheese sauce.

Substitutions

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