Who? Chef Robert Sieber, Executive Chef of Breakers Montauk
INSTAGRAM: @BreakersMTK + @RobertSieber
Chef Sieber’s Guest-Worthy Recipe: The Carrot “Lox” Sandwich
Why? “This is a vegan spin on a classic pairing of lox, cream cheese, and everything bagels. It’s easy to make and can be eaten in any season and any part of the day. It’s classic comfort food with a lighter twist.”
For The Lox
10 organic orange carrots
2 c kosher salt
2 c sugar
2 Tbsp juniper berries
1 Tbsp black peppercorns
5 bay leaves
2 tsp liquid smoke
1 tsp extra virgin olive oil
For the Sandwich
1 c vegan cream cheese
1 Tbsp chopped dill
1 tsp chopped capers
1/4 c pickled red onions
1/4 c arugula
1 Blue Duck Bakery Everything Spiced Bun
For The Lox
Clean the carrots really well and pat them dry. Lightly toast the juniper berries, peppercorns, and bay leaves in a dry sauté pan. Mix together the sugar, salt, and toasted spice mixture.
Place the cleaned carrots in a shallow dish and completely cover in sugar/salt mixture. Cover with plastic wrap and allow to sit for 24 hours. This will slightly tenderize the carrots and also give them a sweet juniper flavor. After 24 hours, remove the carrots and rinse off the excess salt and sugar.
Take a peeler and peel the entire carrot into ribbons. Once everything is peeled, mix the EVOO and the liquid smoke into the peeled carrots.
The carrots will still have a light crunch for texture but should have a light smoke, sweet, and fragrant flavor similar to smoked salmon.
For The Sandwich
Mix the vegan cream cheese, dill, and capers together. Season with salt and pepper and set aside.
Slice the bun in half and toast.
Spread the vegan cheese mixture on top and bottom buns. Place 3/4 cup of the cured carrots, top with some pickled red onions and arugula.
Place on top bun. Enjoy!