A fool proof guide to 'fish-free' salmon😌 Ingredients: 1-2 carrots 2x Lapsang souchong tea bags 1 tbsp vegan cream cheese Nori strips 3x your favourite Wasa crispbread 1/2 lemon, squeezed Pinch of salt & pepper Method: Cut your carrots into thin strips using a peeler. Pop them in your pot of boiling water along with your teabags until tender. Strain and pile on top of your crispbread and cream cheese and enjoy!