Carrot lox' with cream cheese', capers and dill canapes recipe by Gaz Oakley

Preparing the carrot this way surprisingly emulates smoked salmon, harnessing the taste-of-the-sea flavour of nori seaweed. A delicious canape that will please everyone.

While the broth is cooking, use a peeler to slice the carrots into long ribbons and place them in a large heatproof bowl. Pour the broth through a sieve directly over the carrots into the bowl.

The broth acts as a marinade. To make the cream cheese, soak the nuts in boiling water for 15 minutes. Drain away the soaking water and tip the nuts into a blender.

To serve, generously spread the cream cheese on to pieces of toasted bread, top with the smoked salmon (drained of the marinade), then top with lemon, capers and dill.

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