NativeTech: Indigenous Food and Traditional Recipes

Salmon Stuffed Frybread

Tribal Affiliation : ~ Nishnawbe/Michigan ~
Orgin of Recipe : Offered by Anny H. ... who learned this from Smith family of Hessel
Recipe Region : Northeast ~ Great Lakes
Type of Dish : Today's Native Dishes

Ingredients

1 Or 2 Eggs
2 Cans Or 1/2 Pints Of Salmon
One Batch Of Your Favorite Fry Bread Dough
Salt
Pepper
Crumbs If Needed2 Cups Crisco

Directions

Mix together salmon, eggs, salt and pepper to taste, I add crumbs if it is too moist.
Make patties about 1 inch thick and 5inches across.
Fry them in a lightly greased pan. I pile them up on toweling until I have them all fried.
Then put Crisco in the pan to melt and get hot.
Form 2 patties of frybread dough about 6 or 7 inches across.
Put the salmon patty one piece and the other on top. Seal the edges tightly.
Do this until I run out of dough or salmon patties.
By then the grease is hot and I fry up all my patties.
Wonderful for a feast or microwaved for lunch the next day.