…That is one of the world’s great taste experiences… they are just unbelievably tasty.

Nick Nairn
Chef, restaurateur, author & presenter

…they are incomparable.

Jeremy Lee
Chef & food writer

…that’s as good as fish gets.

Neil Oliver
Archaeologist, historian, author & broadcaster

That is just beautiful. It is just perfect.

Kaye Adams
Presenter & columnist

I have never tasted Arbroath Smokie like that in my life. That is just sensational — you’re just in a different realm.

Rosemary Schrager
Chef, teacher, author & presenter

That fish is just fantastic. It doesn’t really get better than that.

Oliver Rowe
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…

Simon Majumdar
Food writer, author & broadcaster

They were delicious…

Gordon Ramsay
Chef, restaurateur, author & presenter

It has a rich creaminess and moisture, and fresh like that is undoubtedly the best way to eat Smokies.

Martin Wishart
Food writer, author & columnist

…eye-opening, a revelation in taste and texture

Nigel Slater
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.

Gary Rhodes
Chef, restaurateur, author & presenter

The moist warm flesh is divine. It is one of the best fish I have ever tasted.

Sue Lawrence
Food writer, author & columnist

Simply some of the most delicious fish I’ve ever had. Nice one, Iain.

Jamie Oliver
Chef, restaurateur, author & presenter

Arbroath Smokies from Iain R Spink
Read All Endorsements

Roast Tomato and Arbroath Smokie Soup with Crab Dumplings

The following recipe was produced by Dundee College Catering and Hospitality Management Section for Dundee Flower and Food Festival Recipe Booklet.

Ingredients

  • 1 Arbroath Smokie (boned and skinned)
  • 4 large tomatoes
  • 4 tbspns olive oil
  • 1 tspn castor sugar
  • 2 tspns fresh thyme (roughly chopped)
  • 1 shallot or 1 tbspn finely chopped onion
  • 1 tbspn chopped white of leek
  • 1 tspn balsamic vinegar
  • Juice of ¼ lemon
  • 400gms can of peeled tomatoes
  • 2 cloves garlic finely chopped
  • 1 tbspn tomato puree
  • ½ litre chicken stock
  • &fracl4; tspn paprika
  • 40 gms butter
  • ¼ pint double cream
  • 50 gms unsmoked bacon

Crab Dumplings

  • 100 gms dry mashed potato or 1 cooked baking potato with flesh scooped out
  • 1 egg yolk
  • 2 tbspns fresh white crab meat
  • 1 tbspn plain flour
  • &fracl4; tspn mild Dijon mustard

Method

  1. Drizzle the olive oil on the base of a roasting tray, cut the tomatoes in half and place onto the oil flat side down with the castor sugar and the chopped thyme.
  2. Place the tray in a moderate oven (175C) for approximately 20 minutes.
  3. When soft and roasted, remove from the oven and pour the vinegar over whilst the tomatoes are still hot.
  4. Melt the butter in a thick-bottomed pot, add the shallot, leeks, garlic and bacon and cook over a low heat for 2 - 3 minutes.
  5. Add everything else in the recipe (except the cream), including the roasted tomatoes with their juices. Bring to the boil and simmer slowly for approximately 15 - 20 minutes.
  6. Pour the soup into a food processor or liquidiser and "blitz" until smooth. Strain the soup through a fine strainer, reheat, season and add the double cream.
  7. For the crab dumplings, mix all the ingredients together with a little seasoning into a thick mixture.
  8. Place a pot of boiling water onto the boil with plenty of salt. Shape the potato mixture into small balls with a little flour and drop them into the water, a few at a time, wait until they float up to the surface again and remove them with a slotted spoon. (Do not leave the dumplings in the water too long as they will disintegrate).
  9. Serve the potato dumplings floating on top of the soup and garnish with a little flat parsley.

A Few Of Our Awards

Award Winner

BBC Radio 4 Food Producer of the Year 2006

Award Winner

Country Living/Sainsbury’s ‘Taste Of Britain’
Gold Award 2007

Award Winner

Country Living/Waitrose ‘Made In Britain’ Award 2007

Award Winner

Great Taste 3 Star Gold Award 2012

Award Winner

UKTV ‘Local Food Hero’ Scottish Regional Winner
& 3rd in UK 2006

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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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Did You Know?

EC ‘Protected Geographical Status’ means only haddock smoked using traditional methods within a five-mile radius of Arbroath can use the name ‘Arbroath Smokie.’

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