Recipe of the week: Ray Mears' canoe camp fishcakes
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“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
(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
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 by Ray Mears is published by Bloomsbury, priced £20. Photography by Ray Mears.