Icelandic cooking, recipes and food

This is an old family favourite. Some variation of this dish can be had in many roadside diners thay serve more than the traditional hamburgers, sandwiches and hot dogs. 2 kg fish (cod, haddock, sole, flounder or any other white fish) – skin and bones removed 3/4 cup breadcrumbs 1 egg or egg white a splash milk (optional) 250 g margarine/butter 1 tsp salt 1 tsp fish spice mix (use your favourite mix or substitute with Season-All) a dash of pepper 1/2 medium onion, sliced Break the egg and beat to break the yolk, add a splash of milk (if using) and mix well. Mix salt and spice with breadcrumbs. Cut the fish into pieces, across the fillet. Width of pieces can range from 2 1/2 to 5 cm (1-2 inches), depending on appetite. (Just make the pieces uniform in size.) Set up your workplace: First, a plate with the fish pieces, then a bowl with beaten egg, then a bowl with breadcrumbs, then the heated frying pan on the stove. Instructions: Melt half the margarine/butter (or use equivalent i

It's called a snake cake because the slices look like stylised coiled-up snakes. 4 eggs 150-200 g sugar 50 g flour 50 g potato starch or cornstarch Cream the eggs and sugar together. Add the flour and potato/corn starch, little by little. Prepare a temporary baking container by putting baking paper on a baking sheet and folding in the corners to make a shallow "box". Pour in the dough and smooth with a spatula. Bake at 250°C for about 10 minutes. Set the oven to heat from below. Test for doneness by gently pressing the top of the cake with your finger - if the cake feels firm and the fingerprint quickly disappears, the cake is done. When done, turn the cake over onto a sheet of baking paper sprinkled with sugar. Put baking paper and a roasting pan or cutting board on top of the cake while it cools, to keep it smooth and prevent it from hardening. Possible fillings: Chocolate butter cream : 50-73 g margarine or butter, soft 50 g brown sugar 1 egg yolk 2 tbs dark cocoa 1