Hannah's Carrot Lox

🥘 Ingredients

• carrots 14 oz
• kosher salt 2-2 1/2 cups
• extra-virgin olive oil 3 tbsp
• fresh dill 2 tbsp
• Dijon mustard 1 tsp
• caper brine 1 tbsp
• ground white pepper ¼ tsp
• liquid smoke ¼ tsp
• umeboshi paste 2 tsp
• smoked sea salt ¼ tsp
• whipped feta
• everything bagels 4
• capers
• dill sprigs

1. 1

   Arrange a rack in the middle of the oven . Preheat the oven to 350°F (175°C). Wash and scrub the carrots very well, but do not peel them or remove their nubby tops (remove any leafy greens). Pat dry with a towel.
2. 2

   In a 13 x 9-inch (3 L) casserole pan (or another baking dish that will fit the carrots in a single layer without touching), add about 1 cup (105 to 140 g) of the kosher salt , enough to cover the bottom. Gently shake back and forth to even out the salt. Arrange the carrots in a single layer on top of the salt, leaving enough room so they don't touch each other. Pour the remaining salt on top of the carrots, arranging the carrots snugly in the salt and using your hands to cover the carrots in salt (they must be encased in it in order to bake properly).
3. 3

   Bake for 2 hours . If the carrots are very skinny, start checking 15 minutes earlier.
4. 4

   Make the marinade. In a small or medium bowl , whisk together the extra-virgin olive oil , fresh dill , Dijon mustard , caper brine , ground white pepper , liquid smoke , umeboshi paste , and smoked sea salt . Set aside.
5. 5

   Remove the carrots from the oven. They should be crusted in salt and look shriveled, smaller, and dried out. Let rest until cool enough to handle.
6. 6

   Break the crusted salt with your hands and gently remove the carrots. Very gently rinse them under running water and pat dry with a towel. Using a very sharp knife , slice off the top nub and slice each carrot on a hard bias, as thinly as you can. If any skinny bottoms have blackened or hardened, cut off and discard them.
7. 7

   Add the carrots to a quart-size (1 L) resealable bag, pour in the marinade, seal, and massage to coat the carrots. Refrigerate for at least 1 day, preferably 2 days. Massage the carrots in the marinade once a day.
8. 8

   When ready to eat, let rest on the counter for 15-20 minutes to bring the oil to room temperature. Stir before using to incorporate the oil.

For Serving

1. 1

   Schmear the whipped feta on the everything bagels , pile on some lox, and dot each bagel with a few capers and a sprinkling of dill sprigs . Store leftover lox in its marinade in a lidded jar in the fridge for up to 2 weeks.