Pacific Northwest-inspired Roti Planta

Ingredients

In this Pacific Northwest-inspired adaptation of Roti Planta, the traditional Malaysian dish is transformed by incorporating Pacific Northwest ingredients and flavors. The original recipe typically uses vegetable oil for frying the roti, but in this adaptation, we use locally sourced butter to enhance the richness and flavor. Additionally, the original recipe often features chicken or beef as the main protein, but we substitute it with wild salmon, a staple of Pacific Northwest cuisine, to infuse the dish with a unique taste. We alse have the original recipe for Roti planta, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, chilled and cubed 1/2 cup (113g) unsalted butter, chilled and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 pound (450g) wild salmon fillets 1 pound (450g) wild salmon fillets
• 2 tablespoons Pacific Northwest herb blend (such as dill, thyme, and rosemary) 2 tablespoons Pacific Northwest herb blend (such as dill, thyme, and rosemary)
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and black pepper, to taste Salt and black pepper, to taste
• Huckleberry chutney, for serving Huckleberry chutney, for serving

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 10g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 20g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   Meanwhile, prepare the salmon by seasoning it with the Pacific Northwest herb blend, smoked paprika, garlic powder, salt, and black pepper. Let it marinate for 15 minutes.
4. 4.
   Heat a skillet over medium heat and add a small amount of butter. Cook the salmon fillets for about 3-4 minutes per side, or until cooked through. Remove from heat and flake the salmon into small pieces.
5. 5.
   Divide the rested dough into 8 equal portions and shape each portion into a ball. Roll out each ball into a thin circle.
6. 6.
   Heat a skillet or griddle over medium heat and melt a small amount of butter. Cook each roti for about 1-2 minutes on each side, or until golden brown and cooked through. Repeat with the remaining dough.
7. 7.
   Serve the Pacific Northwest-inspired Roti Planta warm, accompanied by huckleberry chutney for dipping.

Treat your ingredients with care...

• Salmon — Ensure the salmon is fresh and of high quality. If wild salmon is not available, you can use sustainably sourced farmed salmon as an alternative.

Tips & Tricks

• For a vegetarian version, you can substitute the salmon with grilled portobello mushrooms marinated in the same Pacific Northwest herb blend.
• Serve the Roti Planta with a side of fresh mixed greens dressed with a light vinaigrette to add a refreshing element to the meal.
• If huckleberry chutney is not available, you can substitute it with cranberry sauce or lingonberry jam for a similar tangy flavor.
• Experiment with different herbs and spices in the salmon marinade to customize the flavors according to your preference.
• To achieve a flaky texture in the roti, make sure to roll out the dough thinly and cook it over medium heat.

Serving advice

Serve the Pacific Northwest-inspired Roti Planta as a main course accompanied by a side of mixed greens and huckleberry chutney for dipping. Garnish with fresh herbs, such as dill or thyme, for an added touch of freshness.

Presentation advice

Arrange the golden-brown roti on a platter, overlapping them slightly to create an inviting display. Place the flaked salmon in a separate bowl, allowing guests to assemble their own roti by spreading the salmon on top and adding a dollop of huckleberry chutney.