…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
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Arbroath Smokie Terrine

Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath

Ingredients

  • One pair of Smokies (boned and skinned)
  • 3 eggs
  • 4oz ground white breadcrumbs
  • ¼ Pint of double cream
  • Pepper and ½squeezed lemon
  • Chopped parsley

Method

  1. Liquidise all the ingredients together until smooth and pour into a greased earthenware mould.
  2. Place in a roasting tray half filled with water and cover the top of the mould with foil.
  3. Cook in oven for 1hr 15 mins at gas Mark 3. Check when ready by holing the centre with a skewer. If clean when removed, the terrine is ready.
  4. Turn out and portion. Serve with hot parsley sauce.

Order Online

Buy Smokies Now
spink-parcel

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

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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