Sheet Pan
Smoked Carrot "Lox"
Popular on Food52
18 Reviews
Kelly
October 8, 2020
I only ended up using 1 egg, and I used a vegetable peeler to slice the carrots. I was really happy with the result; I'd definitely make again and experiment with adding miso or other flavors.
Emily M.
February 15, 2019
I wish y’all had made a truly cruelty free version w/out eggs so it was accessible to vegans as well. Especially considering most recipes don’t use it and it’s not a part of real smoked salmon recipes.
Debbie V.
December 3, 2016
This is much better without the eggs. The cruelty free version simply contains carrots,tamari, liquid smoke and kelp seasoning.
Annabelle
October 13, 2016
Hmm, I made this today and it was somewhat awful. Trying to figure out where I went wrong. Dry, leathery, not tasty. Perhaps I didn't slice it thin enough, or my oven ran too hot? Hard to imagine I'll put the effort into trying it again, though!
Sarah J.
October 13, 2016
Sorry it didn't work out for you Ann! I wonder if the moisture escaped during the baking process?
Marika V.
September 25, 2016
I didn`t have liquid smoke and used smoked paprica intead, no idea how harmfull thi iss but worked out fine.
judy
May 9, 2016
This looks and sounds divine. I am mandolin-challenged, though, and would fear that I would cut myself cutting carrots longitudinally. I think I will try this using a long bias instead. I rarely use liquid smoke, and hadn't thought about safety concerns. I use so few chemical intentionally and would so rarely do this, that it would probably be OK. ON th other hand, even with going organic and clean, we are still exposed to a certain amount of unavoidable toxins. Everything in moderation!
ChefJune
April 19, 2016
This sounds fascinating - particularly for vegans who miss their lox! On the other hand, I'm a serious avoider of liquid smoke. There are many questions about its safety as an ingredient in food. Contains several less-than-stellar ingredients -
Hickory smoke distillate (CAS # 74113‐74‐9) is produced by condensation of smoke bearing water vapor resulting from the controlled burning of hickory (Carya species, Juglandaceae family). It consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water.[4].
Hickory smoke distillate (CAS # 74113‐74‐9) is produced by condensation of smoke bearing water vapor resulting from the controlled burning of hickory (Carya species, Juglandaceae family). It consists primarily of acetic acid, dimethoxyphenol, 2-butanone and water.[4].
Sean R.
April 19, 2016
To quote the same Wikipedia entry, "The European Food Safety Authority has found that some liquid smoke products contain In Vitro (in "petri dish" conditions) but not In Vivo (in a living organism) carcinogenic genotoxic compounds."
When I reviewed the original study from the EFSA, the list of identifiable compounds in liquid smoke appears scary (including what you've listed). However, I agree with their conclusion that it interacts with the human body safely. I respectfully disagree with your concerns over liquid smoke. There's just so much fear mongering and misuse of science in food writing. The fact that Food52 never tries to scare their readers makes me love them all the more. Anyway, this was all a digression. I just came here to say OMG LOX (in any form) IS HAPPINESS.
Please consider viewing the EFSA study from 2010. If you mistrust the standard practices of food analysis, however, do not feel obliged to respond. Cheers!
http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/1343.pdf
When I reviewed the original study from the EFSA, the list of identifiable compounds in liquid smoke appears scary (including what you've listed). However, I agree with their conclusion that it interacts with the human body safely. I respectfully disagree with your concerns over liquid smoke. There's just so much fear mongering and misuse of science in food writing. The fact that Food52 never tries to scare their readers makes me love them all the more. Anyway, this was all a digression. I just came here to say OMG LOX (in any form) IS HAPPINESS.
Please consider viewing the EFSA study from 2010. If you mistrust the standard practices of food analysis, however, do not feel obliged to respond. Cheers!
http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/1343.pdf
Sarah J.
April 19, 2016
We actually have another editor doing some research into liquid smoke—its origins, how it's made, some of the controversy surrounding it—so stay tuned for our follow-up!
Sean R.
April 20, 2016
That sounds exciting! I'd like to see more objective food journalism in the world. :)
Jennyf
December 8, 2022
Any news regarding the safety of liquid smoke? I haven’t seen any follow-up.
See what other Food52ers are saying.