Lomi Salmon Lavosh

SAVORY

Mar 9

Quick Cured Salmon, Roma Tomato, Green Onion, Sesame Seed

Chef Kiki Aranita of Poi Dog | Philadelphia

“Lavosh is a staple at all my family gatherings in Hawaii. While it has Armenian origins, it has been absorbed into the cuisine that we call Hawaii's local food. This recipe is adapted from one by my Auntie Dianne's mother, modified to hold up to the Smithfield cream cheese and lomi salmon. The result is distinctly of Hawaii, but with flavors that speak to classic combinations found on the mainland: lox and schmear on a bagel.” — Kiki Aranita

INGREDIENTS:

Lomi Salmon:
½ pound salmon, skinned
1 cup coarse Hawaiian sea salt
1 tablespoon raw sugar

Lavosh:
3 cups all-purpose flour
¼ cup raw sugar
1 teaspoon salt
½ teaspoon baking soda
½ cup butter, at room temperature
1 cup buttermilk
½ cup sesame seeds

Assembly:
2 roma tomatoes, diced
2 stalks green onion, sliced thin
½ sweet onion, diced
Smithfield pourable cream cheese

METHOD:

For the Lomi Salmon:
Mix sugar and salt together and coat both sides of salmon with the blend. Leave in the fridge overnight, covered, for a quick cure. The next day, rinse sugar and salt off the salmon, dry off the salmon and put in the freezer.

For the Lavosh:
Combine all dry ingredients in a stand-mixer on medium speed and cut in butter until mixture resembles crumbs. Add buttermilk until dough is formed. Remove from the mixer and form dough into balls, either 1” diameter ones for smaller flatbreads or 3” for personal pan pizza sized flatbread.

For the Assembly:
Preheat the oven to 400 F. On a floured board, roll out dough balls into sheets of lavosh to ¼” thickness, placing directly onto ungreased sheet pans. Sprinkle with sesame seeds and bake at 400 F for 10 minutes or until chestnut brown, then cool on a wire rack. While lavosh is cooling, dice salmon into ¼” cubes and mix with tomatoes, sweet onion and green onion. Drizzle cream cheese on lavosh. Top cream cheese with lomi salmon and serve.

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