Calendar An icon of a desk calendar. Cancel An icon of a circle with a diagonal line across. Caret An icon of a block arrow pointing to the right. Email An icon of a paper envelope. Facebook An icon of the Facebook "f" mark. Google An icon of the Google "G" mark. Linked In An icon of the Linked In "in" mark. Logout An icon representing logout. Profile An icon that resembles human head and shoulders. Telephone An icon of a traditional telephone receiver. Tick An icon of a tick mark. Is Public An icon of a human eye and eyelashes. Is Not Public An icon of a human eye and eyelashes with a diagonal line through it. Pause Icon A two-lined pause icon for stopping interactions. Quote Mark A opening quote mark. Quote Mark A closing quote mark. Arrow An icon of an arrow. Folder An icon of a paper folder. Breaking An icon of an exclamation mark on a circular background. Camera An icon of a digital camera. Caret An icon of a caret arrow. Clock An icon of a clock face. Close An icon of the an X shape. Close Icon An icon used to represent where to interact to collapse or dismiss a component Comment An icon of a speech bubble. Comments An icon of a speech bubble, denoting user comments. Ellipsis An icon of 3 horizontal dots. Envelope An icon of a paper envelope. Facebook An icon of a facebook f logo. Camera An icon of a digital camera. Home An icon of a house. Instagram An icon of the Instagram logo. LinkedIn An icon of the LinkedIn logo. Magnifying Glass An icon of a magnifying glass. Search Icon A magnifying glass icon that is used to represent the function of searching. Menu An icon of 3 horizontal lines. Hamburger Menu Icon An icon used to represent a collapsed menu. Next An icon of an arrow pointing to the right. Notice An explanation mark centred inside a circle. Previous An icon of an arrow pointing to the left. Rating An icon of a star. Tag An icon of a tag. Twitter An icon of the Twitter logo. Video Camera An icon of a video camera shape. Speech Bubble Icon A icon displaying a speech bubble WhatsApp An icon of the WhatsApp logo. Information An icon of an information logo. Plus A mathematical 'plus' symbol. Duration An icon indicating Time. Success Tick An icon of a green tick. Success Tick Timeout An icon of a greyed out success tick. Loading Spinner An icon of a loading spinner.

Chef’s Table: The Arbroath smokie is top local fare, says Garry Watson

Post Thumbnail

Garry Watson, chef proprietor of Gordon’s in Inverkeilor, tucks into one of his favourite local delicacies – the Arbroath Smokie.

During lockdown and living in a rural area, it has not been as easy to pick up produce.

However, fortunately every week it’s great to hear the tooting horn of my local fish delivery van, B&A Swankie of Arbroath, which drives around areas of Angus with spectacularly fresh seafood.

Cod, salmon, sole, sea bass, monkfish etc are just some of their fare, all conveniently filleted that morning and always great for that evening’s dinner.

I often season white fish fillets, then coat in flour, egg wash and finally in oatmeal, before simply pan frying and serving with lemon and my homemade tartare sauce.

Garry Watson.

However, I love buying one of my favourite delicacies – the Arbroath Smokie.

They are geographically protected like Parma ham and Champagne so they can only be prepared within their area of origin and made correctly in the traditional method.

Fresh haddock is gutted, then salted and slowly cooked in a special barrel containing hardwood fires. A visit to one of the many skilled Arbroath fishmongers is a must on any foodies bucket list where you can see and smell them being prepared, then sampled straight off the barrel while still warm.

However as Smokies are cured in salt they last all week in the fridge so an Arbroath Smokie dinner can be had any night of the week.

As they are already cooked you only have to warm them up, simply wrap in foil and heat through in the oven, remove the back bone and brush with melted butter.

However, I’ve been making lots of great quick simple teatime home dishes from pate with beetroot salad and homemade oatcakes, Smokie fishcakes in panko crumb with chilli jam, crepe pancakes filled with flaked Smokies in a sauce of reduced crème fraiche seasoned with lemon, chopped chives and parsley served with Lunan Farm asparagus.

They also work well with curry spice – I experimented by putting some smokie flesh through pakora batter with grated carrot, onion and white cabbage, chopped chilli, coriander and curry spice. Then I deep fried to a crisp golden brown and served with pilaf rice, raita and Thai curry sauce. Brilliant!

Try my super quick Smokie pate. Warm 1 large single Smokie, remove bones and skin. Place in food processor and blend with juice of 1 small lemon until  smooth. Place mixture in a bowl  then fold through 75ml of lightly whipped double cream, 12g finely chopped chives and season with sea salt and freshly ground black pepper. Place in small ramekins and smooth over top with palette knife.

Chef’s tip: If storing overnight, cover the surface of the fish with a thin layer of melted butter.

More in this series

Scotland has some of the finest produce you can find, says Perthshire chef

Antigua has great food – but not quite as stunning as Scotland’s!

Already a subscriber? Sign in



More from The Courier Food & Drink team

More from The Courier