Sea Trout Burgers

Sea Trout Burgers
Fishboxer Fish is the Dish from Edinburgh

A simple twist on a kids' favourite.




• 3 x 130g sea trout fillets (skinned)
• 150ml semi-skimmed milk
• 150ml hot fish stock
• 4 spring onions (thinly sliced)
• 350g mashed potato
• 1 tsp tartare sauce
• 1 egg (beaten)
• 50g fresh white breadcrumbs
• 4 tbsp semolina
• 4 tbsp vegetable oil
• Salt and pepper (to taste)

To Serve

• 8 tbsp mayonnaise
• 2 tbsp sweetcorn
• ½ red pepper (finely chopped)
• 8 burger buns (halved)
• 120g mixed salad leaves
• 2 tomatoes (sliced)


  1. Place the trout in a frying pan with the milk, stock and spring onions and simmer for 5 minutes or until the fish is cooked.
  2. Lift the fish out of the pan and set it aside.
  3. Strain the stock through a sieve into a bowl, setting aside the spring onions (discard the liquid).
  4. Put the mashed potato in a bowl and stir in the tartare sauce, egg and breadcrumbs.
  5. Flake the trout and add to the potato mixture, together with the spring onions.
  6. Fold into the potato mixture and season with salt and pepper.
  7. Divide the fish mixture into eight and, using your hands, shape into burgers.
  8. Coat each burger in the semolina and pat them into shape.
  9. Arrange on a plate and put them in the fridge for 1 hour to firm them up.
  10. Heat the oil in a non-stick frying pan and fry the burgers in batches, for about 10 minutes, turning once.
  11. Place on kitchen paper once cooked, to drain off any excess oil.
  12. Mix the mayonnaise with the sweetcorn and red pepper.
  13. To serve, spread the bottom half of each bun with a little of the mayonnaise, top with a few salad leaves, a slice of tomato, the burgers and the remaining half of the bun.