Icelandic cooking, recipes and food

300 g smoked salmon 3 eggs, hard-boiled 2 tbs mayonnaise 4 tbs sour cream Dill Aromat or Accent (may be left out) Chop the salmon very finely, e.g. in a food processor, but do not process into a paste – there should be tiny pieces of salmon in the spread. Mash the eggs with a fork and mix together the eggs, salmon, mayonnaise and sour cream. Add a little Aromat and dill. Chill and serve with crackers or slices of white baguette.

3 layers of bread (refer to the first sandwich loaf post for more information) 200 g mayonnaise 100 g sour cream 5 hard-boiled eggs 200 g canned tuna 1 medium onion Aromat or Accent (may be left out or replaced with garlic powder) Mix together mayo, cream and Aromat. Mash the eggs with a fork and drain the tuna well. Chop the onion very finely. Mix everything together and layer between the bread slices. Also put some spread on the ends and sides of the loaf and decorate with tuna, egg slices, and salad leaves.

For 3 layers of bread (refer to the first sandwich loaf post for more information)   Roll 150 g mayonnaise 100 g sour cream Aromat or Accent, to taste (may be left out) dash of garlic powder dash of freshly ground black pepper (may be left out)  150 g thinly sliced ham 5 hard-boiled eggs 1/2 can green asparagus Mix together mayo, cream and seasonings. Mash the eggs with a fork and chop the asparagus finely. Mix everything together. Put the spread between the layers of bread, spread mayo-sour cream evenly mixture over the loaf and cover with slices of ham. Garnish with, e.g. tomato roses, egg slices, cucumber, bell peppers, halved or quartered grapes, fresh parsley. Loaf

Garnish: egg, cucumber, shrimps. Continuing from last week's post: 4 layers of sandwich bread (rolls if you can get them - must be fully thawed before rolling them out) 300 g mayonnaise 200 g sour cream 300 g arctic shrimp 1/2 red bell pepper 6 hard-boiled eggs Aromat or Accent (may be left out or you can substitute garlic powder) I also like to use a teensy amount of freshly ground black pepper and a dash of garlic powder in shrimp fillings Mix the mayonnaise and sour cream until smooth and well-blended. Thaw and drain the shrimps well. Finely chop the pepper, mash the eggs with a fork and mix everything together. Put the spread between the layers of bread. Smooth a thin layer of mayo-sour cream mixture evenly over the loaf and garnish, for example with large shrimps, egg slices and vegetables, e.g. bell peppers, cucumbers, tomatoes. Another shrimp and egg cake, different pattern of garnishes: