• Dry Cure:
  3 parts brown sugar
  1 part pickling salt
  
• Salmon / Trout / Whitefish Fillet
• maple syrup

1. Fillet your salmon or trout or whitefish and cut into whatever size pieces you like.
2. Wash and pat dry.
3. Place a layer of fish flesh side up in a large plastic container or pail.
4. Sprinkle liberally with your dry cure.
5. Alternate layers of fish and cure mix.
6. Cover and refrigerate 8 to 24 hours.
7. Drain off the water and wash fillets, then air dry until tacky.
8. Place in smoker.
9. Smoke 4 to 8 hours depending on your smoker.
10. When there is an hour of smoking left, brush the fish with warm/room temperature maple syrup. This puts a nice sweet glaze on the fish. ENJOY!

• 1 x 4-12 lb Salmon/Trout fillet
  (skin side down on tinfoil)
• punch 4-8 fork holes on bottom of foil
  to allow fat to drip out
• pre-heat oven or BBQ to 375
• salt/pepper fish to taste
• smear on 1/16 inch of Hellman's mayo over fillet
• then layer with fresh dill weed as much or little as you personally prefer
• Final step is to drizzle quality Maple syrup over fillet

1. Close foil gently, but not tight.
2. 10-20 minutes on grill depending on size of fish.
3. Remove and let cool for 7-10 minutes.
4. Gently lift off rib cage bones.
5. Remove rear end of fillet which is bone free remove meat from to of rib cage down to belly.
6. No bones remove meat from top of rib cage upwards.
7. Leaving a 1/2 inch of meat with pin bones on foil.
8. Boneless again, and skin should stick to foil.
   
   SERVE and ENJOY!

1. Place bell pepper and green onions in food processor; pulse until coarsely chopped.
2. Add whitefish and shrimp; pulse until finely chopped but not smooth.
3. Transfer mixture to large bowl. Stir in egg, mustard, lemon pepper, dill and salt. Gently
   stir in panko.
4. Form into patties 1 inch (3 centimeters) in diameter. Heat butter or oil in skillet over medium-high heat.
5. Add patties and cook 2 to 3 minutes per side or until golden brown and fish is cooked through.
   
   Makes 32 cakes.

Fried Perch Roe

Ingredients:

Flour
salt, pepper
garlic & onion powder
paprika
Corn or Vegetable oil
Butter
Perch Roe
Chili Flakes / Pimento

Optional
Potatoes
Bacon
Sour cream
Green onions

1. Season flour with salt, pepper, garlic & onion powder, and paprika.
2. Heat skillet with corn or vegetable oil to 350°C.
3. Add a little butter then add the egg sacks covered in the flour mixture.
4. Sprinkle some chili flakes and/or pimento.
5. Cook for 2 minutes on each side only. Cover with lid because the eggs tend to pop.
6. Serve them with potatoes fried in the same oil. Just add some bacon pieces for extra flavour. Plate with sour cream and green onions.
   
   *May substitute perch roe with rainbow smelts