Festive Treats with RR. Spink & Sons

Festive Treats with RR. Spink & Sons

If ever a month inspires a touch of indulgence in the kitchen, it has to be December. From cocktail parties with friends, to meals with the kids, and of course to the big day itself, we have plenty of ideas to excite and entice.

From simple snacks to presentation ideas and beautiful canapés, Chef Scott Fraser has some of our favourite ways to serve our cold smoked and hot smoked salmon and trout this December. Just don’t forget the fizz!

Maple-Glazed Smoked Trout Jerky

This quirky smoked trout recipe is a version on the classic Canadian bar snack, ‘Indian Candy’. It’s a different type of snack to serve with drinks at your next cocktail party. All it takes is a few spices, maple syrup and a little bit of oven time – this is simple to make and delicious to eat!


Cold Smoked Trout with Pomegranate, Pistachio and Cranberry

Inspired by some of the bold, bright flavours synonymous with the Middle East, this dish is a wonderfully easy way to make an impact on both the eyes and the tastebuds. Pops of colour and flavour from pomegranate, pistachios, cranberries and orange segments perfectly complement our delicately smoked trout. A beautiful dish to serve as a sharing lunch, starter or buffet star.


Whole Side of Cold Smoked Trout

If you’re looking for a healthy and tasty way to feed a few this coming festive season, then you can’t go wrong with a classic whole side of smoked trout. With just a few touches of garnish and accompaniments, you can leave the hard work to the guests, leaving you time to enjoy yourself!


Mini Smoked Trout and Cheddar Muffins

These are a perennial favourite, and wonderfully quick to make. You can experiment with different types of cheeses. Here we use Cheddar, but this works equally well with nuttier cheeses such as Gruyere or Comté, or hard Italian cheeses like Pecorino or Grana Padano. Great as a snack, or party bite.


Smoked Salmon and Prawn Sliders with Brioche Buns and Pickles

We’ve never seen a party where these don’t go down a storm! Our hot smoked smoked salmon and prawn sliders are a cinch to make with a food processor. You can make the mix up ahead and keep refrigerated on the same day, and fry them up when you’re ready to serve them. You can experiment with different toppings too, such as Vietnamese kimchi or coleslaws.


Cold Smoked Salmon Carpaccio with Beetroot and Crowdie Cheese

A dish to brighten up any winter’s day! This one is scale-able up or down so can be served as a starter dish, or even as a large sharing platter on a buffet. Our flavoursome smoked salmon contrasts wonderfully with earthy beetroot and creamy Crowdie cheese. Zesty orange segments contribute pops of Christmas flavour.


Wishing you a happy and healthy Christmas and New Year, from all at RR. Spink & Sons!

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