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Smoke mackerel with culinary herbs

Chives can make a great oil for seafood

One of the best things about culinary herbs is their ability to bring out the natural flavour of other foods.

McCormick's resident expert Chef Steve says that this is one of his favourite things about the ingredients.

He adds the fact that they can be used in new combinations to create distinctive new flavour pairings is also very useful to professional caterers.

This means that many dishes that make use of herbs and spices are open to experimentation.

In an article for the Daily Telegraph, professional cook Sarah Stephens recommended the use of chives in a smoked mackerel recipe.

More specifically, it can be blended with extra virgin olive oil and salt to drizzle over the finished product.

However, there is no reason why a restaurant's menu cannot feature personalised versions of this offering.

Do you have any of your own ideas about how to bring a new twist to tried and tested seafood dishes?

Related Products: Bay Leaves, Chives, Sea Salt

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