Corn patty, trout and SALAWEG Sea relish

This recipe is inspired by the Mi’gmaq community dietary habits. This fritter was once made by mixing corn flour with salmon, and then fried in seal or whale oil.

Makes14 portions


500 ml Milk 3, 25% or 3, 8% (500 g)
½ tbsp. Salt (5 g)
1 cup Corn flour (250 ml – 167 g)
200 g Minced cold or hot smoked trout
5 ¼ tbsp. Sea relish (125 g)

S.Q.* Corn flour
S.Q. Sea salt
S.Q. Sunflower oil


  1. In a saucepan bring milk and salt to a boil.
  2. Remove from heat; pour the corn flour into the milk, mix with a rubber spatula to obtain a smooth texture.
  3. Cook for a few minutes on low heat, stirring occasionally to cook the flour.
  4. Add the trout to the mix. With a rubber spatula, mix well to fray and cook the trout into the mixture.
  5. Refrigerate.
  6. When the mixture is cool, with your hands, shape small flattened patties about 60 g each (makes 14).
  7. Place corn flour in a bowl; coat the patties with the flour.
  8. In a non-stick skillet, drizzle a little sunflower oil. Heat and when the skillet is hot, fry the patties over medium-low heat to make them crispy on the outside and fluffy on the inside. Thoroughly cook both sides.
  9. After cooking, add a little sea salt to the patties then add an equal amount of relish to each. Serve!


*S. Q: sufficient quantity