These bites are a vegetarian spin on two items often included in an afternoon tea—cucumber sandwiches and smoked salmon. Thin ribbons of carrot are marinated in a smoky tamari-based dressing before being formed into curls and placed on cucumber rounds topped with a thick dill-flavoured yogurt. Straining the yogurt removes excess liquid and makes it thick and creamy. Cucumbers have numerous health benefits, including for hydration and digestion; eating them unpeeled maximizes their fibre contribution.
Carrot curls
To make a carrot curl, drain carrots from their marinade. With clean hands, wrap an individual ribbon around your forefinger. Make up curls in advance and hold them in dish or container with lid, so you can place them on cucumber and yogurt rounds quickly, just before serving.
Vegan version
To make a vegan version of this dish, substitute your favourite cashew cream cheese in place of yogurt.
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