📝 About This Recipe
Inspired by the rugged coastlines and ancient traditions of the Pacific Northwest, this Totem Bread is a stunning vertical assembly of flavors that tells a story of the land and sea. We start with a foundation of golden, honey-sweetened frybread, layered with a velvety herbed cream cheese and topped with cold-smoked wild Sockeye salmon. Finished with a drizzle of huckleberry reduction and a sprinkle of sea salt, this dish is a sophisticated tribute to Indigenous culinary roots and the bountiful harvests of the Cascadia region.
🥗 Ingredients
The Frybread Base
- 3 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Baking powder
- 1/2 teaspoon Kosher salt
- 1 tablespoon Wildflower honey
- 1 1/4 cups Warm water (approximately 105°F)
- 2 cups Vegetable oil (for shallow frying)
The Herbed Spread
- 8 ounces Cream cheese (softened to room temperature)
- 2 tablespoons Fresh dill (finely chopped)
- 1 teaspoon Lemon zest (from one organic lemon)
- 1/4 teaspoon Black pepper (freshly cracked)
The Totem Toppings
- 8 ounces Wild Sockeye Smoked Salmon (thinly sliced lox-style)
- 1/4 cup Red onion (paper-thinly sliced)
- 2 tablespoons Capers (drained and patted dry)
- 1/2 cup Fresh Huckleberries (or frozen blueberries if unavailable)
- 2 tablespoons Balsamic glaze (for drizzling)
- 1/2 cup Micro-greens (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
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2
Stir the honey into the warm water until dissolved. Gradually pour the liquid into the dry ingredients, stirring with a wooden spoon until a soft, shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead gently for about 2-3 minutes. Avoid over-kneading; the dough should remain soft and slightly tacky.
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4
Place the dough in a clean bowl, cover with a damp cloth, and let it rest for 30 minutes. This allows the gluten to relax for a fluffier bread.
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5
While the dough rests, prepare the spread by whipped the softened cream cheese, dill, lemon zest, and black pepper in a small bowl until light and airy.
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6
In a small saucepan over low heat, gently warm the huckleberries with the balsamic glaze for 5 minutes until the berries just begin to burst, then set aside to cool.
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7
Divide the rested dough into 6 equal portions. Roll each piece into a ball and then flatten into a disc about 1/2 inch thick.
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8
Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F.
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9
Carefully place one or two dough discs into the hot oil. Fry for about 2 minutes per side until they are puffed and deep golden brown.
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10
Remove the frybread with a slotted spoon and drain on a wire rack set over paper towels. Immediately sprinkle with a tiny pinch of salt.
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11
To assemble the 'Totem', spread a generous layer of the herbed cream cheese over each warm piece of bread.
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12
Artfully drape the smoked salmon slices over the cream cheese, building upward to create height.
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13
Tuck the thin red onion slices and capers into the folds of the salmon.
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14
Drizzle the huckleberry reduction over the top and garnish with a handful of micro-greens for a forest-floor aesthetic.
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15
Serve immediately while the bread is still warm and the toppings are fresh and cool.
💡 Chef's Tips
For the fluffiest bread, ensure your baking powder is fresh and your water is not too hot, which can kill the texture. If the dough is too sticky to handle, dust your hands with flour rather than adding more flour to the dough itself. To get the perfect 'Totem' look, use different sizes of frybread and stack two smaller ones on top of a larger base. If you can't find huckleberries, a mix of blackberries and a squeeze of lemon juice makes a great substitute. Always fry in small batches to keep the oil temperature consistent; crowded pans lead to greasy bread.
🍽️ Serving Suggestions
Pair with a crisp Pacific Northwest Pinot Gris or a dry Riesling to cut through the richness of the salmon. Serve alongside a bowl of cedar-planked roasted potatoes for a full regional meal. Accompany with a side of pickled sea asparagus or quick-pickled cucumbers for a bright acidic contrast. A warm cup of roasted chicory coffee or Earl Grey tea makes this a perfect brunch centerpiece. Display on a slate board or a raw wood platter to emphasize the natural, rustic origin of the dish.