Appetiser

Materials

How to Tie the Appetiser

1. 1

   Step 1

   Start the white thread behind the eye and wrap a base back to the bend.

2. 2

   Step 2

   Mix a bunch of green and orange hackle fibers and tie them in at the bend for the tail. Add a few mallard flank fibers over the top and bind everything down.

3. 3

   Step 3

   Tie in the oval silver tinsel at the bend for the rib.

4. 4

   Step 4

   Tie in the white chenille, return the thread toward the eye, and wrap the chenille forward to form the body, leaving room at the front for the throat and wing. Tie it off and trim.

5. 5

   Step 5

   Wind the oval tinsel forward in open turns over the chenille. Tie it off and trim.

6. 6

   Step 6

   Turn the fly upside down and tie in a mixed bunch of green and orange fibers under the shank for the throat, with a little mallard flank over them. Trim the butts and turn the fly upright.

   A rotary vise makes the throat easier, since the fly can be turned over without taking it out of the jaws.

7. 7

   Step 7

   Tie in a few strands of pearl Krystal Flash by their middle on top at the front of the body, leaving the ends pointing forward over the eye for now.

8. 8

   Step 8

   Tie in a bunch of white marabou on top for the wing, reaching back to about the tail. Trim the butts, then fold the Krystal Flash back over the marabou and bind it down.

9. 9

   Step 9

   Clean and even a small bunch of grey squirrel tail hair and tie it in on top of the marabou. Trim the butts and cover them with thread.

10. 10

    Step 10

    Tie off the white thread, then start the black thread and form a small, neat black head. Whip finish and trim.

11. 11

    Step 11

    Coat the head with varnish or head cement.