Icelandic cooking, recipes and food

I have had several requests for this dish, so I decided to post the recipe. Apparently it was a favourite with American servicemen stationed at Keflavik airport and some of them still remember it fondly. This isn't a specifically Icelandic dish, but you can buy it in many diners and restaurants all over the country. Fried fish Orly with cocktail sauce and salad Orly batter: 300 ml (10 fl.oz.) light lager or water 2 tbs sugar 1 tsp salt (the original recipe says 1 tbs, but this must be an error as it's way too much salt) 1 tbs cooking oil (the original recipe says 1 tsp, but this must also be an error - there needs to be more than 1 teaspoon of oil in the batter) 1 egg yolk flour 1 egg white Mix together the lager or water, sugar, salt oil and egg yolk and thicken with flour until the batter is the thickness of pancake batter. Let stand for 1 hour at room temperature. Whip the egg white stiff and fold into the batter just before you use it. May be used to coa...

There are two wild species of trout found in Iceland: the brown trout ( Salmo trutta ) and the arctic char ( Salvelinus alpinus ). Additionally, rainbow trout ( Oncorhynchus mykiss ) have been released into some lakes and rivers. The collective name in Icelandic is silungur , the char being called bleikja and the brown trout urriði . This is a nice brunch dish that can also be made with smoked herring. 1 large, whole smoked trout Butter 6 eggs Salt 6 tbs milk Butter De-bone and skin the trout and cut it into slices. Melt the butter in a frying pan and fry the fish in it. Scrambled eggs: Mix together the eggs, salt and milk until well blended. Pour into a saucepan and cook over medium heat, stirring gently in circles until the mixture begins to thicken, then scramble the mixture back and forth until it is of the desired consistency. Arrange on a serving platter with the fried trout and serve. From 160 fiskréttir by Helga Sigurðardóttir

The name ástarpungar means “love balls.” These are a delicious workaday kind of fried pastries that are still made weekly in some households. My paternal grandmother always has some ready for guests. I really like these little doughnuts, especially warm with a glass of cold milk. Make them and everyone will love you for it ;-) Ingredients: 4 cups flour 1 cup sugar 4 tsp baking powder 2 eggs 1 1/2 cups milk to taste: raisins Method: Mix the dry ingredients well in a bowl, add the rest and mix into a smooth batter. Batter should not be very thick. Unlike regular twisted doughnuts which are made with kneaded dough and need very high temperatures to fry properly, these doughnuts can be fried in a regular deep fryer. Use whatever frying fat you like best, heated to the highest temperature the deep fryer offers. Drop dollops of dough into the frying fat with two teaspoons and fish out when they have turned a dark brown colour. Drain on paper towels. Some people like to sprinkle icing sugar ...