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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Fish       Region : Northeast ~ Great Lakes       Rating : 5
Salmon Stuffed Frybread

Contributor : Added by Administrator

Tribal Affiliation : ~ Nishnawbe/Michigan ~

Orgin of Recipe : Offered by Anny H. ... who learned this from Smith family of Hessel

Type of Dish : Today's Native Dishes

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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.

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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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