Ken's favourite trout recipes

Spring River Trout Mousselines With Mayfly Garnish

This recipe is a bit ‘cheffy’, but absolutely delicious and not as hard as it sounds. You can also keep your fishing mates occupied ‘tying the garnish’ while you prep the rest.


375 gms deboned trout flesh
2 cups cream
I egg
1 egg white
1 tspn salt
Freshly ground pepper
Pinch of nutmeg


Butter 6 half-cup moulds or small bowls. Teacups are OK.
Puree fish and eggs with salt and spices in a blender and put mixture in fridge to chill for 30 minutes. Add cream and re-puree for a few seconds. Return to fridge for about 1 hour.
Preheat oven to 180 deg C.
Fill cups with mixture, smooth their surface and cover with buttered baking paper or foil. Place in a baking dish and fill the dish with hot water to halfway up the side of the moulds.
Place in oven and bake for 10-12 minutes. Mousselines are done when a skewer inserted in the middle comes out clean. Turn out moulds onto hot plates, spoon over horseradish cream, garnish with your carefully tied mayflies and a scattering of roe. Serve with thin slices of toasted ciabatta or toast melba.

Horseradish cream

1 cup cream – whipped
2-3 tablespoons grated prepared horseradish
Pinch of cayenne pepper
Dash of salt
Method – Whip cream and blend with horseradish, cayenne and salt

Garnish – create a “Mayfly” from these special ingredients

Finely slice a few “hooks” of green and red capsicum
Slice whisks and ribs from green chive or spring onion strips
Hackles of fennel or dill
Head of salted trout caviar.
Method – tie a fly.