Back to Knapsack Food Page

DINNERS - Fish Entrees

Serve entrees with 3-4 quarts soup (about 1 cup per person), and dessert.

Pasta with Smoked Salmon from Bill Flower, who borrowed it from Carol Hake
(for 15 people for MS or S trip-adjust accordingly for differently rated trips and fewer participants)

Ingredients
30 oz. pasta (vermicelli, fettucini, shells)
1 lb. foil pouch smoked salmon (from Cost Plus World Market)
12 oz. fontina cheese
6 Tbsp. chives

Directions
Bring 3 quarts water to boil.
Add pasta and cook until tender. Drain.
Stir in salmon, chives, and cheese.

Lemon Pepper Pasta with Smoked Salmon, Peas and Lemon-Herb Sauce from Alice Kulka (a variation of the above recipe)

Ingredients
8 oz. smoked salmon (Cost Plus)
32 oz. lemon pepper pasta (Mendocino Pasta Co.), with salt added to bag
4-8 oz. freeze dried peas (optional)
2 pkg. Knorr lemon-herb sauce mix
1/3 c. milk powder (package with sauce mix)
2 tsp. dill weed (package with sauce mix)
1/4 c. butter
I small jar capers (Put in small plastic bottle.)

Directions
Dice smoked salmon and set aside.
Bring 3 qt. water to boil. Add pasta and peas.
Cook about 7-8 minutes until pasta al dente.
Drain pasta, leaving it in pot. Add diced smoked salmon
For sauce, bring 3 cups water to boil in small pot
Gradually whisk in sauce mix and butter to prevent clumping
Simmer, continuing to whisk for about 1 minute until thickened
Remove from heat and stir in capers. Mix sauce into pasta. Serve

Tuna Casserole from Guy Brown
(15 servings)

Ingredients
18 oz. canned tuna, White Albacore, dehydrated (makes 5 oz.)
3 8.25 oz. boxes Betty Crocker Tuna Helper, Parmesan
3 oz. AlpineAire peas
1 1/2 c. milk powder
1/3 c. dried or dehydrated mushrooms, chopped
6 Tbsp. butter or margarine
1/2 c. pine nuts, toasted

Directions
Rehydrate tuna and mushrooms in pot or Ziploc bag by adding 3 cups water. (It's best to do this upon arriving in camp.)
In 6 quart pot, bring 2 quarts water to boil.
Add tuna, mushrooms, pasta, sauce mix, peas, milk powder, and butter or margarine.
Bring to boil, then simmer for 10-12 minutes, until pasta is tender, stirring occasionally.
Serve and garnish with pine nuts.

Creamed Salmon from Carol MacFarlane
(for 15 people for MS or S trip-adjust accordingly)

Ingredients
3 large cans Bumblebee salmon, dehydrated
1 1/2 c. peas, dehydrated (from 1 1/2 lb. frozen peas)
6 pkg. Knorr lemon herb sauce
1/2 c. butter or margarine
1 c. milk powder
2 Tbsp. dill weed
2 1/2 lb. vermicelli pasta

Directions
As soon as possible arriving in camp, rehydrate salmon and peas by pouring 1 quart water into ziploc bag them.
Zip bag closed and put in safe place (pot?).
For sauce, bring 6 cups water to boil, add sauce mix and butter, and simmer, stirring occasionally.
Add rehydrated salmon and veggies to sauce, holding back excess liquid or adding some of it to obtain the proper consistency for the sauce.
For pasta, bring 3 quarts of water to full boil.
Add pasta, stir, and simmer 7-10 minutes or until done.
Drain pasta. Pour sauce into pasta OR serve sauce on pasta.

Back to Knapsack Food Page