No Salmon Bonbon

Don’t be fooled, no fish were harmed during the making of these Christmas Bonbons. 🌲 Looks just like the real deal, right? 🐟

Ingredients for 4 servings:
1 tub WildWestLand Garlic & Herb Affair
2 large carrots, peeled and peeled into thin slices with a vegetable peeler
400 ml water
50 ml apple cider vinegar
3 tbsp miso
3 tbsp liquid smoke (or smoked paprika powder)
2 sheets of nori, shredded
Salt and pepper
Β½ of a sour apple, chopped very finely
ΒΌ cucumber, seeds removed and chopped very finely
Β½ tbsp lemon juice
Β½ tbsp cayenne pepper
2 tbsp dill
1 handful of lettuce
2 tbsp red currants
Olive oil
Salt and pepper


πŸ‘‰ Parboil the carrot strips for 5 minutes and rinse with cold water.
πŸ‘‰ Preheat the oven at 150 degrees.
πŸ‘‰ Mix the water, apple cider vinegar, miso, liquid smoke and nori together. Or pop them in the food processor briefly.
πŸ‘‰ Put the carrot strips into a baking dish and pour the liquid mixture over it. Cover with aluminum foil and pop into the oven for 45 minutes. After, let them cool down and put them in the fridge until further notice.
πŸ‘‰ Mix the Garlic & Herb Affair, apple, cucumber and a couple drops of lemon juice with the cayenne pepper.
πŸ‘‰ Put some plastic foil into a little bowl. Dress with the carrot strips, part of them hanging over the edge.
πŸ‘‰ Spoon a dollop of the Garlic & Herb Affair mixture into it and fold the carrot over the filling, creating a cute little Christmas package.
πŸ‘‰ Turn the bowl around on a plate, carefully, so the bonbon slides onto the plate.
πŸ‘‰ Finish off with some lettuce, dill, cucumber and red currants. Drizzle some olive oil and lemon juice on top and use salt and pepper to taste.

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