Wild salmon pogos with seaweed

By Guillaume Diotte
2 min read
Pogos de saumon sauvage aux algues

Wild salmon pogos with seaweed

Created by Daniel Vézina, this recipe was featured on the show Vézina, chef responsable , broadcast on Zeste . Reinventing the famous pogos: a guaranteed family success! Photo credit: Zeste.ca

For the pogo paste (see note)

  • 1 ¾ cups 2% milk
  • 2 egg yolks
  • 2 cups flour
  • ¾ cup corn flour
  • 1 tbsp sugar
  • ¾ tsp salt
  • 1 tsp baking soda

For the pogos

  • 1 lb wild salmon fillets
  • 4 sheets of Atlantic Nori seaweed An Ocean of flavors
  • 12 wooden or metal skewers
  • frying oil
  • salt and pepper
  • 1 recipe for pogo dough

For the dill mayo

  • ½ cup store-bought mayonnaise (or tofu mayonnaise)
  • ½ cup Greek yogurt
  • 1 tbsp lime juice
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh dill (chopped)
  • salt and pepper to taste
  • whitefish roe * (to taste)

For Martin Juneau's ketchup mayo

  • mayonnaise (to taste)
  • ketchup (to taste)
  • Espelette peppers (to taste)
  • samphire ** (to taste)

For the pogo paste

  1. Mix the milk and egg yolks. Set aside.

  2. Mix all the dry ingredients. Make a well in the center and pour in the milk and egg yolk mixture. Add a little water if necessary.

  3. Rest for 12 hours.

For the pogos

  1. Cut pieces of salmon of about 30 g (1 oz) into fish stick shapes.

  2. Cut strips of nori seaweed the same width as the salmon sticks.

  3. Gently wrap the fish sticks in the nori sheets. Make two turns and seal the strip by moistening the end with water and pressing down. Place the salmon pieces lengthwise on a stick.

  4. To cook, dip a pogo stick in the batter, then drain to remove excess batter.

  5. Hold the pogo stick with your fingers and dip it into the hot oil. Make sure the stick does not touch the oil. Keep the pogo stick in the oil for 2-3 minutes, turning it over a few times so that the batter cooks evenly. Repeat for each pogo stick.

  6. Drain on paper towels.

Dill mayo and Mayo ketchup

  1. Mix all the ingredients together. Dip your pogo stick in!

Note: you can also use donut batter or tempura batter and even with blini batter, the result is great.

*Whitefish roe is simply fish roe. This ingredient is optional.

**Samphire is a seaside plant whose tender shoots are edible. Some Quebec companies sell it candied in vinegar. This ingredient is also optional.