“This recipe reflects the spartan nature of catering on a canoe trip – but do not be of faint heart, for these fishcakes are a firm favourite, being both filling and delicious,” explains Ray Mears.
“I usually wait for a day when the weather has been bad or the portages long to serve this meal. The only problem is that you will be asked for more, and then there is the dilemma of whether or not to make more now or look forward to eating them again further down the paddle? I guess there are worse problems to have.”
Canoe camp fishcake
Equipment
- Pan
Ingredients
- 100 g dehydrated powdered mashed potato
- 213 g wild Alaskan salmon in a can
- 1 tsp dried mixed herbs
- good pinch of angler’s salt
- good pinch of ground black pepper
- flour for rolling
- groundnut oil high temp olive oil or vegetable oil
Method
- Reconstitute the dehydrated potato following the packet instructions.
- Add the salmon, herbs and seasoning and mix it all together with your hands.
- Roll into small balls, 5cm in diameter.
- Roll each ball in some flour and then flatten into a fishcake.
- Heat the pan, then the oil, and fry the fishcakes for about three minutes on each side, until golden and crispy.
Nutrition
Try Ray’s chicken yakitori recipe.
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