I am having so much fun being a part of Kitchen-Play‘s “National Onion Association” Progressive Party. This Progressive Party will feature six different courses created by six different bloggers using Fresh Dry Bulb Onions . There are many varieties of this onion and for this recipe I selected, because I live in Washington State, the Walla Walla Sweets®! A very large one.
My assigned course was Amuse Bouche which means “amuse the mouth” and serves to excite your palette in anticipation of your meal. It’s not usually ordered but is served to you as the first course…a miniature showcase of the chef. A tease really—a tantalizing peek towards the following courses.
This amuse bouche is a play on a Hawaii favorite, “Lomi Salmon” , a luau staple combining salted salmon, round onions, fresh tomatoes and green onions all chopped then mixed together like a salsa. I decided to take this concept and deconstruct its piquant and salty flavor while adding the heady smokiness of other island favorites. It’s a one-bite-luau! But it’s in the sweetness of the onion where everything comes into play…or Kitchen-Play if you will. :)
My Amuse Bouche recipe calls for Hawaiian Pickled Onions, once again another cherished, hometown jewel, the key ingredient that gives my amuse bouche its punch!
Hawaiian Pickled Onions
1 Hawaiian chili pepper or more to taste (substitute with Thai Lady Bird Chilies)
1 cup white vinegar
1 cup water
2 tablespoons sugar
1/2 tablespoon Hawaiian salt (again, you may substitute with sea salt)
The above list will fill one 16 ounce jar. Adjust the ingredients for each additional onion.
Peel the onion, cut in half, then until you have 8 cuts per half. Slice the chili lengthwise, remove the seeds, slice again into as many thin pieces as possible. Layer the onions pieces and chiles in jars.
In a heavy pot, mix water, vinegar, sugar, and salt. Heat until almost boiling, stirring until sugar and salt are dissolved. Carefully pour the mixture over the onions and fill to the top. Let cool before closing the lid then allow the onions to marinate at room temperature for at least one day before refrigerating. Leave in the refrigerator after that. The onions will be good for a month. If they last that long!
Now on to the amuse bouche!
Deconstructed Smoked Lomi Salmon
Hawaiian Pickled Onions
large cherry tomatoes
Peel then halve the cherry tomatoes. Remove the seeds and as much of the ribbing as possible. Fill the tomato “bowls” with finely diced pickled onions then add a rolled slice of smoked salmon on top. Top this with a green onion curly-Q with a tiniest sprinkle of the smoked salt.
Serve on a small plate or bowl. Best if eaten with your fingers…Hawaiian style!
But wait, here’s the fun part—The National Onion Association is sponsoring a give away of $100.00 for food bloggers. If you’re a blogger, try any of the recipes from this featured Progressive Party, post about the experience on your blog and provide a link to the post on Kitchen Play for your chance to win! Contest rules are on Kitchen-Play Good luck!