…That is one of the world’s great taste experiences… they are just unbelievably tasty.
Chef, restaurateur, author & presenter
…they are incomparable.
Chef & food writer
…that’s as good as fish gets.
Archaeologist, historian, author & broadcaster
That is just beautiful. It is just perfect.
Presenter & columnist
I have never tasted Arbroath Smokie like that in my life. That is just sensational — you’re just in a different realm.
Chef, teacher, author & presenter
That fish is just fantastic. It doesn’t really get better than that.
Chef, restaurateur & presenter
I am not a fan of the term ‘food hero’… if I was forced to choose one person to bear that burden it would be Iain R. Spink, the guardian of the Arbroath Smokie…
Food writer, author & broadcaster
They were delicious…
Chef, restaurateur, author & presenter
It has a rich creaminess and moisture, and fresh like that is undoubtedly the best way to eat Smokies.
Food writer, author & columnist
…eye-opening, a revelation in taste and texture
Cook, food writer, author & presenter
That flavour was just so immense… A delight to eat your food… This man is creating a whole new culinary education.
Chef, restaurateur, author & presenter
The moist warm flesh is divine. It is one of the best fish I have ever tasted.
Food writer, author & columnist
Simply some of the most delicious fish I’ve ever had. Nice one, Iain.
Chef, restaurateur, author & presenter
Smokie Pâté with Crowdie and Lovage
Sue Lawrence, Winner of Glenfiddich Regional Food Writer of the Year and author of many cookery books, visited Iain at Cupar Farmer's Market in February 2004. The following recipes are kindly reproduced with Sue Lawrence's permission; and can be found in her latest book "A Cook's Tour of Scotland."
I love to use Crowdie cheese for this, as it has a unique texture that is smooth yet firm, with a sharp, lemony, taste. Otherwise you can use ricotta (although it is not as low fat as crowdie which has only 4.5g per 100g)- the taste is still good but the overall texture will be softer. If you cannot find lovage, substitute a few celery leaves, and the grated zest of half a lemon instead.
Serves 4-6
Ingredients
- 1 Pair of Arbroath smokies, (approx 450g/1lb), flesh removed
- 150g/5 ½ oz Crowdie cheese
- 2 tbspns lovage leaves
- The juice of 1 ½ lemons
- Freshly ground black pepper
Method
- Place everything together in a blender (or a food processor, but because it is easy to miss a bone, the blender is more likely to eliminate it than the processor).
- Taste and add pepper as necessary (you shouldn't need any salt).
- Chill before serving, with thick oatcakes or warm bannocks.
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Buy your Smokies now – your Smokies will keep in the fridge for a week and up to 3 months in the freezer.
Eat hot or cold – see our recipes page for more info. Smokies will keep in the fridge for a week and up to 3 months in the freezer. You’ll find more info in the FAQs
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