Our organic rye & flax bread is high in protein meaning you can have your bread and eat it too! We've created a delicious faux salmon recipe with vegan cream cheese - the perfect addition to a diverse, nutritious, vegan diet.

3 large carrots 

Sea salt


For the marinade:

1 ½ tablespoons soy sauce (or tamari)

1 tablespoon olive oil

1 tablespoon of lemon juice

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon maple syrup

⅛ teaspoon ground black pepper

To Serve:

Profusion Organic Rye & Flax Protein Bread 

Bonsan Vegan Organic Almond Creme Original


Fresh Dill

  1. Preheat the oven to 180°c (160°c fan-assisted) and line a baking sheet with baking paper.
  2. Peel the carrots and roll them in lots of salt, then place on the baking tray and bake for 30 minutes, turning occasionally, until soft. Allow them to cool.
  3. Rub the salt off the cooled carrots, then use a vegetable peeler to cut the carrots into ribbons.
  4. In a medium bowl, combine the carrot smoked salmon marinade ingredients.
  5. Add the carrot lox strips to the bowl of marinade and refrigerate overnight or a minimum of 30 minutes (the longer the better as it gives more time for the flavours to infuse the carrots).
  6. Serve on protein bread with almond creme and top with sprigs of dill and capers.

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