Trout Burger - (Free Recipe below)

(No reviews yet) Write a Review
Troutburgw - Recipes
1.00 LBS
Calculated at Checkout
Adding to cart… The item has been added
Trout Burger
Prep time: 26-30 minutes
Cooking time: 13-15 minutes
Serves: 8


  • 350g skinned trout fillet
  • 150ml milk
  • 150ml hot fish stock
  • 4 thinly sliced scallions
  • 350g cooked and peeled potatoes
  • 1 tsp tartare sauce
  • 1 egg (beaten)
  • 50g fresh white breadcrumbs
  • 4 tbsp semolina
  • salt and ground white pepper
  • vegetable oil
  1. Pop the trout in a frying pan with the milk, stock and spring onions. Simmer for 5 minutes or until the fish is cooked. Lift it out of the pan and set it aside. Strain the stock through a sieve into a bowl, setting aside the spring onions.
  2. Mash the potatoes roughly and stir in the tartare sauce, egg and breadcrumbs. Flake the trout and add the spring onions. Fold into the potato mixture and season with salt and pepper.
  3. Divide the potato mixture into eight and shape into burgers, using your hands - kids will love to help with this part. Coat them in the semolina and pat them into shape. Arrange on a plate and put them in the fridge for an hour to firm them up.
  4. Mix up the mayonnaise for serving with the corn kernels and diced red pepper.
  5. Heat the oil in a frying pan and fry the burgers for about 10 minutes, turning once.
  6. To serve, split open the buns and spread a little of the mayonnaise over each half. Fill with a few salad leaves, a couple of tomato slices and, of course, your delicious fish burger.


Ketchup is an easy swap for tartare in the burger mixture if the kids don't like it.