Vegan ‘salmon’ with cream cheese, dill on wholemeal
Tea, All Types
1 bag(s), Lapsang Souchong
50 g, peeled and cut into ribbons
Wholemeal bread, sliced
2 slice(s), medium
Sainsbury's Freefrom Original Coconut - Based Alternative to Soft Cheese
Capers, in Brine
- Put the tea bag in a medium bowl along with 200ml freshly boiled water. Stir in the salt and submerge the carrot ribbons in the tea. Cover and leave to marinate for 30 minutes, or until the carrots have softened and the liquid is cold. Strain the carrots, discard the liquid, and pat dry with kitchen paper or a tea towel.
- Meanwhile, lightly toast the bread. Once cool,spread each slice with the cream cheese. Top with the carrot ribbons,capers and dill to serve.