Vegan Smoked Salmon

We always love experimenting with new textures, tastes and creations. We decided to see if we could replicate smoked salmon but all vegan and all natural.

Liquid Shio Koji

Liquid Shio Koji is a naturally fermented rice that offers users a multitude of functionality including flavour enhancement and tenderising!

The naturally occurring enzymes (protease and amylase) present in Liquid Shio Koji facilitate the tenderising of animal protein, we adopted this function and trialled it on various vegetables including sweet potato, cauliflower, and water melon.

The method was to use a 5% Liquid Shio Koji and vacuum pack for 6 hours, this resulted in a softer texture of what is a traditionally brittle water melon texture.

Naturally Smoked Water

working with Besmoke and their patented Puretech technology, we added 5% of their Oak Smoked Puretech water to the brine to give that true taste of natural smoke.

Puretech technology is basically a clever way of filtering out the PAH (polycyclic aromatic hydrocarbons); which is the carcinogenic part of smoke which is responsible for the acrid ashtray note in smoke; to give a more Pure Smoke offering a more aromatic flavour profile to the end user.

We then added the watermelon to a dehydrator for 12 hours to reduce the water content dramatically.

We then wrapped the brined dehydrated watermelon in Naturally Oak Smoked Seaweed from Seaweed & Co. to bring out not only more of the smokey note we desired but also to offer that tasted of the sea.