Mini sandwich bites with vegan salmon & tuna

Peel and finely slice carrots using a sharp knife or a vegetable peeler.

Steam slices by transferring to a pot of boiling salted water and cook for approx. five minutes. Afterward, drain and transfer to a low bowl.

Stir all ingredients for the marinade (oil, liquid smoke, salt and rice vinegar). Finely cut nori sheet with a sharp knife or scissors and stir into marinade.

Drizzle marinade on top of carrot slices and make sure that each of them is covered with it. Set aside for approx. 60 minutes.

Enjoy as topping on sandwiches, bagels or as a starter on our vegan blinis!

Prepare carrot lox as instructed on our blog.

Wash and chop dill. Peel an onion and chop finely.

Mix all ingredients for horseradish mayonnaise in a small bowl and season.

Remove crust from white bread slices and cut into 4 small squares.

Top square with horseradish mayonnaise, avocado, salad and carrot lox and close sandwich with another square of white bread. Fix with a toothpick and serve with fresh lemons.

Roughly cut cucumber, gherkins, celery, and shallot.

In a mixer or food processor, add chopped veggies and chickpeas and let them mix 2 or 3 times shortly in order to get them minced, but not too minced. There still should be some chunks in it, so don't let them mix for too long.

Put everything in a large bowl and add vegan mayo, mustard and lemon juice. Season with salt and pepper.

Finely chop dill and cut a nori sheet. This will work best if you roll your nori sheet first and slice it. Stir in both into your tuna cream.

Remove crust from white bread slices and cut into 4 small squares.

Wash, slice and prepare tomatoes, salad, red onion, and cress.

Top square with tuna cream and veggies and top with another toast square. Fix with a toothpick.