COOL EATS
Nothing beats an awesome sandwich for hungry ice anglers on the go
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Chef Cameron Tait’s ice-fishing sandwich creations include (clockwise from top left): Walleye Gyros, Trout Niçoise on Ciabatta, Duck Bao and Goose SubsRECIPES & PHOTOS BY CAMERON TAIT
Planning on a busy day out on the ice with your pals? Be the star of the group by bringing along your pick of these awesome wild fish and game sandwiches. Each recipe makes four tasty creations. Just wrap them individually and keep them cool, and they’ll be ready to eat when your crew is. Warning: you just might want to bring extras!
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WALLEYE GYROS
- 2 walleye fillets
- Kosher salt and pepper, to taste
- 2 tbsp olive oil
- 10 grape tomatoes, cut into quarters
- ½ cup crumbled goat cheese
- 1/3 cup diced cucumbers
- ¼ cup finely chopped red onion
- 2 green onions, chopped
- ¼ cup pitted and chopped green olives
- ½ cup mayonnaise
- 2 tsp chopped garlic
- 2 pitas, cut in half
- Arugula
- Season fillets with salt and pepper. Add oil to a frypan on medium heat, cook fillets for 2 minutes on each side, then remove and chill.
- Crumble chilled fillets into small pieces and place in a mixing bowl. Add remaining ingredients (except pitas and arugula) to the bowl and gently mix. Adjust seasoning as needed.
- Stuff walleye mixture evenly into pita halves and garnish with arugula.