Icelandic cooking, recipes and food

This is a recipe developed my myself and my mother. Serves 4 as a starter or 2 as a main dish. 1/2 fillet of cold cooked fish, e.g. cod or haddock (but salmon and trout work as well), cut into small pieces 3-4 cold cooked potatoes, cut into small pieces 1/2 onion or red onion, finely chopped Mayonnaise to taste Pepper  Garlic powder Chopped chives to garnish Mix together the mayonnaise and spices and add the rest, blending well. Serve on sweet, dark rye bread. Note: I also like to add 1/2 a finely chopped red bell pepper to this spread.

150 gr cold cooked fish, preferably salmon or halibut, cut into small pieces Mayonnaise to taste 6 leaves of green salad 3 tomatoes 6 slices of lemon Lemon juice Mustard Add lemon juice and mustard to the mayonnaise, to taste. Wash the salad leaves and let them drain well, divide the fish pieces evenly onto the leaves and top with mayonnaise, 1/2 a tomato and a slice of lemon. From 160 fiskréttir by Helga Sigurðardóttir This is the last recipe from this book (for now, but I may return to it later).

Pickled red beets (beetroots) can be served as a side dish with all kinds of meats, and also in salads, such as herring salad and the salad I have included a recipe for below. This is a slightly different variety from the one I posted earlier . 1 kilo red beets 600 ml white vinegar 150 g sugar 1/2 tbs caraway seeds a few mustard seeds Cook the beets with the skins on, in boiling water or bake in the oven, until al dente but not watery. Peel and cut into slices, about 1/2 cm thick. Commercially pickled beets are usually cut into waffled slices, but if you don't have a waffle slicer just cut them with a knife. Layer into a sterilised jar and sprinkle caraway seeds between the layers. Heat the sugar in the vinegar until melted, bring to the boil and pour over the beet slices. Sprinkle some mustard seeds on top and close the jars. Allow to ripen for at least a couple of weeks. Should keep for several months if kept cool. Beetroot salad: 2 green apples, peeled, cored and diced (1-2 cm) ...

This is delicious with pork roast, ham, hangikjöt or salt herring: Pickled red beets (beetroots) Sweet apple Beet juice Lemon juice Cream Sugar all to taste The beets and apples are cut into small cubes and mixed into softly whipped cream, along with lemon juice, sugar to taste, and enough beet juice to turn the salad pink.

This herring salad is a fresh and unusual addition to a brunch or buffet. 1 sweet apple 5-6 slices pickled red beet (Recipe!) 2-3 fillets marinated or spice pickled herring 1/2 - 2/3 cup mayonnaise Take about half a cup of mayonnaise and stir well to prevent lumps (Icelandic mayonnaise is thick and tends to become lumpy if not stirred). Cut the herring fillets into small slices and the apple and beet into small cubes. Add to the mayonnaise and mix well. The salad should be a rose-pink colour - if not, add some of the juice from the beets (or cheat and use red food colouring). Serving suggestions: -serve with rye bread or crackers. Top with slices of hard boiled egg (optional). -replace half the mayonnaise with sour cream.