Carrot Lox

Peel or scrub the carrots and use a mandoline to shave the carrots lengthwise into 2 mm thin strips resembling smoked salmon.
Bring a pot of water up to a boil over high heat. Once the water is boiling add the carrots, turn the heat off and cover the pot to let the carrots steam for exactly 6 minutes until just fork tender. If you used a vegetable peeler to make your carrot strips instead of a mandoline, steam only for a couple of minutes so they don't fall apart on you.
Meanwhile, in a bowl or cup, pour boiling water over the lapsang souchong tea. Cover the bowl with a plate and allow the tea to steep for 4 minutes.
Carefully drain the carrots and cool them by rinsing them under cold running water. Allow the carrots to drip dry in a colander or wire mesh strainer.
Drain the tea through a strainer into a mixing bowl, and add the pickle juice, liquid smoke, aonori, smoked paprika, and olive oil.
Add the carrot strips and toss gently to coat. Transfer to an airtight container and refrigerate for at least 12 hours to marinate.
To serve, spread vegan cream cheese on toasted bagels. Top with the marinated lox, red onion, capers, chives, fresh dill, and crushed black pepper. Serve chilled or at room temperature.