Sándwich de focaccia con crema de salmón

Ingredientes

• 1 quantity focaccia bread (no-knead) recipe
• 200 g kirīmi tīhi (cream cheese)
• 2 tbsp wai rēmana (lemon juice)
• Tote me te pepa (salt and pepper)
• 2 tsp tiamu hirikakā (chillI jam, optional)
• Kiri rēmana (lemon zest, of one lemon)
• 15 g dill (kua tapatapahia - chopped finely)
• 300 g hāmana kua paoa (smoked salmon)
• 1/2 C capers (drained)
• 1 small aniana whero kua kōripihia (sliced red onion)
• 3/4 C kukama (cucmber, I used pickled but fresh would also work)
• 1/2 Rētehi (lettuce)
• 1/2 C wairanu huamata (salad dressing, I used aioli but use what you love)

Preparación

1. 1

   --- The Salmon Sandwich - Te Hanawiti Hāmana ---

2. 2

   Follow the instructions from my focaccia bread (no-knead). Cool. Cut the focaccia in half horizontally and lather it up with these delicious flavours.

3. 3

   --- The Salmon Sandwich - Te Hanawiti Hāmana ---

4. 4

   Whip up the kirīmi tīhi (cream cheese) and wai rēmana (lemon juice) to a smooth consistency. Fold through the tote (salt), pepa (pepper), kiri rēmana (lemon zest), dill and hāmana (salmon).

5. 5

   --- Extra Ingredients - Ngā Kai Anō (Mix and match to your tastes) ---

6. 6

   Spread the pani hāmana (salmon spread) on to the bottom of the focaccia.

7. 7

   Add the capers, aniana whero (red onion), kukama (cucumber), rētehi (lettuce) and wairanu huamata (mayonnaise). Add the lid and cut in to pieces. This is best eaten within the same day and served with people you love.