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Bring a pan of water to the boil and add a pinch of salt. Simmer the carrots in the water for 5 minutes, remove and drain well.
Mix together the rest of the carrot ‘salmon’ ingredients in a large, shallow dish and add the warm carrot strips, tossing everything together to ensure the carrots are coated in the marinade.
Cover and refrigerate for 1 hour, or ideally overnight.
Assemble the sandwiches by spreading each slice of bread with some cream cheese, vegan smoked ‘salmon’ carrot slices, and a few capers.
Sprinkle over some extra dill, black pepper and a squeeze of lemon just before serving.