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To make the marinated carrot slices, the best results will come from marinating the carrots for as long as possible, overnight is best, but at least 2 hours also works.
Boil the carrots in salted water, for about 12 mins or until fork-tender. They should still hold their shape. Then refresh the carrots in cold water immediately. This will stop them from cooking and losing their colour. After cooling for a few minutes, drain and allow to dry.
While the carrots are cooking, make the marinade - in a container or small bowl, mix together the nori flakes, smoked paprika, caper brine, rice vinegar, maple syrup, the juice of the lemon, salt and olive oil. Set aside.
Using a very vegetable peeler, slice the carrots lengthwise. Lay these in the marinade and place in the fridge. Allow to marinate for at least 2 hours, I leave them overnight.
When ready to serve, allow the carrot slices to come to room temperature and remove from the marinade and shake off the excess back into the container and serve like deli slices.
Typically, I lay my marinated carrot on a toasted bagel or slice of toasted sourdough that has been spread with a plant based cream cheese and then topped with rocket leaves