Salmon Sliders with Scalloped Potatoes

These salmon sliders are adapted from a recipe on Patagonia Provisions, and they are AMAZING.  Probably not safe in bear country though unless you wash yourself thoroughly after making them and have an OpSak for your garbage.

Salmon Sliders

Ingredients:

2 6 oz. pouches of Patagonia Provisions Wild Sockeye Salmon (or equivalent)

2 TB Ova Easy egg crystals in mini-ziploc (to be mixed later with 3 TB water)

2 TB all purpose flour in mini-ziploc

2 TB each dehydrated red pepper and Litehouse dehydrated red onion in snack-sized ziploc (rehydrate 5-10 minutes before using)

1 TB Litehouse dehydrated parsley in mini ziploc

8 TB breadcrumbs in a snack-sized ziploc

2-3 packets of olive oil (Marconi or similar)

1 packet Tru Lemon

2 packets of 7/16 oz. Kraft Mayonnaise (or equivalent), available at Packit Gourmet etc.

mini ziploc with dash of salt, black pepper and hot pepper

Directions:

1.  Rehydrate veggies, reconstitute egg crystals.
2.  Set aside half of the breadcrumbs for coating salmon patties, and set aside olive oil.
3.  Mix everything else in a bowl, pot or bag
4.  Make patties by hand, coat them in breadcrumbs, and fry them in olive oil.

Scalloped Potatoes

Ingredients:

Contents of one package of Betty Crocker Scalloped potatoes box, repackaged in ziplocs

3 scoops Nido instant milk powder (scoop comes with can) to be mixed with 5 oz. water

1 packet of ghee

Directions:  Follow instructions on box, substituting Nido and ghee for milk and butter.  Set aside in a pot with cozy while you fry up your salmon sliders.