Carrot Smorrebrod Crisps
Serves: 4
  • 4 large carrots
  • Sea salt, for coating
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon smoked paprika
  • Big squeeze fresh lemon juice
  • Freshly ground black pepper
For assembly
  • Wasa Rye Crispbreads
  • Vegan cream cheese
  • Persian cucumbers, thinly sliced
  • Radishes, thinly sliced
  • Capers
  • Chopped chives
  • Chopped dill
  1. Preheat the oven to 475°F and line a medium baking dish with parchment paper. Coat the bottom with about a ¼-inch layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt (see photo). Don’t worry, you won’t be eating all this salt in the final result. Roast the carrots until easily pierced with a fork, but not mushy. The timing will depend on the size and freshness of your carrots. Check them, starting around 40 minutes - my very large carrots took 60-90 minutes. This step can be done in advance.
  2. Make the marinade: In a shallow dish or small bowl, combine the olive oil, rice vinegar, paprika, lemon juice, and several grinds of freshly ground black pepper.
  3. Remove the carrots from the oven and let cool. Use your hands to rub off any excess salt. Use a knife to slice a thin strip of the skin horizontally off the carrot, and then use a peeler to peel the carrot into ribbons. Place the strips in the marinade and toss to coat.
  4. When ready to serve, assemble the open-faced sandwiches with a crispbread, a slather of cream cheese, a few cucumber and radish slices. Top with some carrot ribbons, a few capers, and a sprinkle of chives and dill.
  5. Extra carrots can be stored in the marinade in the fridge for up to 4 days. Use them to make more sandwiches or add to salads or other dishes that call for smoked salmon.
Recipe by Love and Lemons at