Roti with jerk salmon and pickled hot peppers

Ingredients:

Salmon

• 6 salmon fillets with skin, 170g each, 2.5–4cm thick.
• 3 tbsp. jerk seasonings
• 2 tbsp. l. olive oil
• 1 teaspoon tomato paste
• 0.5 tsp sweet or hot paprika
• 1 clove garlic, finely chopped
• Pickled hot peppers (see recipe below), for serving
• Roti (see recipe below), for serving

Pickled hot peppers

• 3 cups distilled white vinegar
• 0.5 cup granulated sugar
• 2 teaspoons coarse salt
• 2 large red onions, thinly sliced
• 1 large carrot, cut into strips
• A quarter of a head of cabbage (red or white), cut into 2 cm thick pieces.
• 6 Scotch Bonnet peppers, thinly sliced
• Half a red bell pepper, thinly sliced
• Half a green bell pepper, thinly sliced
• Half a yellow bell pepper, thinly sliced
• 1 tbsp allspice peas (pimento seeds)
• 1 cm fresh ginger root, peeled and finely chopped
• 2 crushed cloves of garlic
• 2 sprigs of fresh thyme

Roti

• 2.5 cups premium flour
• 2 cups Indian whole wheat flour (atta)
• 4 teaspoons of baking soda
• 1 teaspoon coarse salt
• 1/4 cup neutral vegetable oil + extra for the work surface and frying
• 0.5 cup ghee or clarified butter

Preparation:

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. Place the fish skin-side up on a cutting board. Using a sharp knife, make three slits in the skin, approximately 0.3 cm deep and 2.5 cm long, without cutting into the flesh.
3. In a medium bowl, combine jerk seasoning, olive oil, tomato paste, paprika, garlic, and salt, if using (jerk seasoning is very salty, so taste the mixture). Add the fish pieces to the mixture and distribute it evenly, making sure to get the mixture into the cuts in the skin.
4. Place fillets on the prepared baking sheet and bake until the flesh is opaque, 14 to 16 minutes.
5. Remove the skin from the fish. Place the fish and pickled hot peppers on the roti and roll it up like a burrito or fold it in half.

6. Pickled hot peppers

   
   Combine vinegar, sugar, and salt in a bowl and stir until the sugar and salt dissolve. Layer all the prepared ingredients in a large glass jar: onion, carrot, cabbage, hot pepper, red, green, and yellow bell pepper, allspice, ginger, garlic, and thyme sprigs. Pour the brine over the vegetables, completely covering them. Seal and refrigerate for at least 24 hours (for maximum flavor, marinate for 3 days). The marinated vegetables can be stored in the refrigerator for up to 1 week.

7. Roti

   
   In a large bowl, combine all the flour, baking soda, and salt. Make a well in the center of the mixture and add the neutral oil and 1.5 cups lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough begins to feel dry, add more water, 1.5 teaspoons at a time. Divide the dough into 8 equal balls and place them on a baking sheet. Cover the balls loosely with a clean kitchen towel or plastic wrap. Let rest in a warm place until the dough becomes soft and spongy, 30 minutes to 1 hour.
8. Lightly grease a work surface with oil. Working with one ball of dough at a time, flatten each into a thick disk. Using a rolling pin, roll it out evenly into a thin disk 7 inches wide, turning the dough as needed. Brush the circle with melted butter. Make a slit from the center to the edge, then roll the dough into a cone. Press the tip and flatten the center of the cone to form a bowl. Repeat with the remaining dough balls. Let rest until the melted butter is absorbed into the dough and it becomes shiny, about 30 minutes.
9. Using one piece of dough at a time, roll them out onto the same greased work surface (re-oil the surface if necessary) into 20cm diameter circles.
10. Heat a large skillet over medium-high heat until smoking. Brush the skillet with vegetable oil and add the tortillas. Cook until golden brown and crispy around the edges, 2–3 minutes. Flip with a long spatula and continue cooking until light brown spots appear on the other side, another 2–3 minutes. Wipe out the skillet and cook the remaining tortillas in the same manner.