Adventerous Eaters: Eskasoni Salmon
With the promise of a journey into the past and a recipe from some of the original campfire cooks, Erin hopped in her car and met up with a crew of Eskasoni Elders to get schooled in the ways of camp cookery.
Note from Erin: Since the ladies seemed unable to guess measurements, I poked around the internet and found some ratios and did some experimenting. This is what I came up with.
What you'll need:
A campfire with a spit
A "Y" shaped stick for each person (Bark peeled off)
A pot for cooking
Fresh salmon or fish filets (Skin on)
2 Cups flour
2 Tbsp baking powder
½ Tsp salt
1 L water (For boiling and bread recipe)
Prepping from home:
Combine flour, baking powder and salt and place in a lidded container.
-Build your fire and spit with big rocks as the ring. Take two Y shaped sticks and shove them into the ground opposite each other. You'll want your cross stick to be about 12 to 16 inches off the flames. You can adjust this by pushing the sticks further into the ground or pulling them out. Support these sticks with your fire ring rocks. Find a cross stick which spans the fire and keep it handy.
-Place cleaned fiddleheads in the pot, cover with water and place over coals.
-While you wait for your fiddleheads to cook, gradually add water to your dry bread ingredients and mix to a doughy consistency. (Usually about 1 cup of water.)
-Place your fish filets on the prongs of your Y shaped cooking sticks and hold close to the coals for approximately 15 minutes. Fish is cooked when the skin is browned and the flesh begins to flake away.
-You can divide your bread mix into single servings or make one big "loaf".
-Wrap the dough around your cross stick and place the cross stick on its supports over the
fire. Let cook for 10 minutes rotating the stick so each side cooks evenly.
-Enjoy! There's lots of room for creativity with this recipe, but it's delicious, even in it's simplicity.
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