…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 Pots
The following recipe is kindly reproduced with Sue Lawrence's permission; and can be found in her book "A Cook's Tour of Scotland."
You can add an egg per pot, if you like: break one into each pot on top of the spinach, season and then spoon the sauce over. Bake as instructed below until the yolk is almost set.
Ingredients
- 200g/7 oz spinach, cooked until wilted and patted thoroughly
- 25g/1 oz butter
- 25g/1 oz plain flour
- 300ml/10 fl oz/ ½ pint milk
- 1 pair of Arbroath smokies, flesh flaked
- 40g/1 ½ oz freshly grated parmesan cheese
- Salt and freshly ground black pepper
Method
- Preheat the oven to 190°C/375°F/Gas Mark 5. Place the spinach in the base of each of four ramekins. Season.
- Melt the butter in a pan, add the flour and stir well. Cook for 1 minute, stirring, then add the milk gradually and cook for 3 - 4 minutes, or until thickened. Season to taste and add the flaked smokies.
- Spoon this over the spinach and then top with the cheese.
- Bake for 12 - 15 minutes, or until golden and bubbling. (if you are adding eggs, cook for no more than 14 minutes).
- Eat with plenty of good bread.
Order Online
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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