…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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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


  • 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


  1. 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).
  2. Taste and add pepper as necessary (you shouldn't need any salt).
  3. Chill before serving, with thick oatcakes or warm bannocks.

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Buy Smokies Now

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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