Cooking with fresh herbs in the RR. Spink & Sons kitchen

Cooking with fresh herbs in the RR. Spink & Sons kitchen


We all love trying out new ingredients and recipes in the kitchen, but every now and again, a dish is missing a little something. Herbs have been used since the beginning of time to bring aroma, medicinal benefits and of course flavour in dishes throughout the world.

The addition of fresh herbs can often be the difference between a dish that tastes good to a dish that tastes delicious! Here in the RR. Spink & Sons kitchen, we love to bring variety to the recipes we create using our hand crafted smoked trout and smoked salmon. Whether a taste of the Mediterranean, or hints of the Far East, the combination of fresh herbs and fish are guaranteed to delight the palate.

Whilst dried herbs are great for making sauces and stews, we always prefer the fresh, bright flavours of fresh herbs for most other dishes.

This month, we’re taking a look at the leafy herbs commonly used with our smoked trout and salmon- dill, coriander, flat leaf parsley and mint.


The green, fuzzy leaves of the mint plant are commonly used in Vietnamese and Thai food, such as summer rolls and noodle salads, as well as dishes from around the Middle East.  

Here, it’s used in a dish with smoked salmon and a fresh dip with broad beans. The dip features the tangy spice sumac, which also comes from the Middle East.

For the full recipe, click here.




With its fern-like fronds, dill is the classic green, grassy herb most associate with a garnish for fish. It is often used in Scandinavian cuisine, and is a key flavour feature of salmon gravadlax. Often used as a simple garnish for smoked fish canapés, dill is sometimes all that’s needed to lift a creamy fish dish.

Our recipe featured here is a twist on the classic carbonara, with the flavoursome kiln roast trout used instead of smoky pancetta.

For the full recipe, click here.



The herb that those in the US call cilantro, is one of those ‘love it or hate’ it flavours. We love it , as it brings bright citrusy notes to any dish. This is an international herb that can be found in cuisines around the world from India, Thailand, North Africa and Mexico.

We feature coriander here in our recipe for kiln roast tacos with tropical mango, chiles and sour cream.

For the full recipe, click here.


Flat leaf parsley

Whilst many of us remember curly parsley as little more than a sprig garnish on many dishes, its cousin, flat leaf or Italian parsley, is a verdant herb which brings a peppery bite to many dishes.

A staple in Italian and French cooking, our in our Waldorf Salad with smoked trout, the parsley brings freshness to balance out the creamy yoghurt. 

For the full recipe, click here.


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