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