Preheat the oven to 375F.

Place carrots on a sheet of aluminum foil large enough to create a loose cocoon around them and sprinkle with salt.

Loosely seal the carrots in their foil cocoon, place on a baking sheet and roast for 45-60 minutes until very soft.

When cool enough to handle, slice carrots thinly in slightly irregular shapes to resemble smoked salmon.

In a glass dish, mix remaining marinade ingredients and add carrots.

Stir gently to coat.

Marinade covered in the fridge 24-48 hours. Best flavor and texture is after 48 hours.

Check and stir occasionally to be sure the carrots are still coated with marinade.

When ready to serve, be sure to bring the carrots back to room temperature so the oil is shiny again.

Serve on cream cheese with capers on bagels, toast, or crackers.

Will keep refrigerated up to one week.