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Recipe of the week: Ray Mears' canoe camp fishcakes


By Features Reporter

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Canoe camp fishcakes from Wilderness Chef: The Ultimate Guide to Cooking Outdoors by Ray Mears. Picture: Ray Mears/PA
Canoe camp fishcakes from Wilderness Chef: The Ultimate Guide to Cooking Outdoors by Ray Mears. Picture: Ray Mears/PA

“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 fishcakes recipe

Ingredients:

(Makes 8–10 fishcakes)

100g dehydrated powdered mashed potato

213g can wild Alaskan salmon

1tsp 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:

1. Reconstitute the dehydrated potato following the packet instructions.

2. Add the salmon, herbs and seasoning and mix it all together with your hands.

3. Roll into small balls, 5cm in diameter.

4. Roll each ball in some flour and then flatten into a fishcake.

5. Heat the pan, then the oil, and fry the fishcakes for about three minutes on each side, until golden and crispy.

Wilderness Chef: The Ultimate Guide to Cooking Outdoors.
Wilderness Chef: The Ultimate Guide to Cooking Outdoors.
  • Wilderness Chef: The Ultimate Guide To Cooking Outdoors by Ray Mears is published by Bloomsbury, priced £20. Photography by Ray Mears.

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