NuNosh Big Dill Lox & Bagel Board

Ingredients:

• 1 8oz tub NuNosh Big Dill
• 6 assorted Bagels
• 1 package cured Salmon
• 1 small bottle of Capers
• 1 bunch of Radishes
• ¼ Red Onion
• 1 English Cucumber
• 1 cup "Carrot" Lox
• 4 Hard Boiled Egg
• 1 bunch Watercress
• 1 sliced Tomato, or 1 pt sliced Cherry Tomatoes
• 1 pt sliced Strawberries
• Handful of Blackberries
• Edible Flowers or Baby's Breath

Spread NuNosh Big Dill on board as the base. Cut bagels in half and set aside until the end. Thinly slice radishes, cucumber, and red onion. Lay cured salmon on the board and artfully plate the accompaniments around the board. Garnish with berries, capers, and edible flowers. Place cut bagels around the edges right before serving.

Carrot "Lox"

Ingredients

• 3 large carrots, cut in half (not peeled)
• 1 tsp sea salt
• ¾ cup hot water
• 1 tsp shredded nori sheets
• 1 Tbsp caper brine
• 2 Tbsp rice wine vinegar
• 1 Tbsp miso paste
• 3 Tbsp soy sauce or tamari
• 1 tsp lemon juice
• 1 tsp granulated garlic
• ¼ cup olive oil

Instructions

1. Place carrots and 1 tsp of salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or until fork-tender, but not mushy. They should hold their shape.
2. Transfer carrots to ice-cold water immediately. This will stop them from continuing to cook. Allow to cool for 2 mins, then gently place onto a wire cooling rack to drip dry.
3. Meanwhile, in a container or small bowl, whisk together hot water, nori, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder, and olive oil. Set aside.
4. Using a very sharp knife, slide the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
5. Place in the fridge and allow to marinate for a few hours - I find that overnight is best! The longer you marinate, the more the carrots will have the texture and consistency of lox.
6. When you're ready to use, remove carrot lox from the fridge and allow to come to room temperature.