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A piece of creamy salmon focaccia sandwich is held up in the air to show the insides of the sandwich, revealing salmon dip, pickles and lettuce.
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Focaccia Sandwich with Salmon Spread - Parāoa Pokapoka Me Te Kīnaki Hāmana

A delicious sandwich to feed a crowd with salmon spread and fresh ingredients.
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Prep Time 30 minutes

Ingredients

Focaccia Bread - Parāoa Pokapoka

The Salmon Sandwich - Te Hanawiti Hāmana

  • 200 g kirīmi tīhi (cream cheese)
  • 2 tablespoon wai rēmana (lemon juice)
  • Tote me te pepa (salt and pepper)
  • 2 teaspoon 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)

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

  • ½ C capers (drained)
  • 1 small aniana whero kua kōripihia (sliced red onion)
  • ¾ C kukama (cucmber, I used pickled but fresh would also work)
  • ½ Rētehi (lettuce)
  • ½ C wairanu huamata (salad dressing, I used aioli but use what you love)

Instructions

The Salmon Sandwich - Te Hanawiti Hāmana

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

The Salmon Sandwich - Te Hanawiti Hāmana

  • 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). 

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

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