Iceland, mid-Atlantic ridge, the north coast port town of Húsavík, known for whale-watching, birding, and sailing adventures in Skjálfandi Bay.
from National Geographic

Fiskisúpa: Icelandic Fish Soup with Salmon and Haddock

"What's the difference between Swedish and Finnish meatballs?"
"The Finns don't eat Swedish meatballs."

Norway - Previous - Scandinavian

1. Norwegian Meatballs (Norway) with Mashed Rutabaga
2. Apple Carrot Muesli from Andreas Viestad (Norway) with carrots, apple, spelt, hazelnuts, pumpkin seeds, sunflower seeds, and oats
3. Norwegian Cheese Burgers from Andreas Viestad (Norway) w/ lamb, root vegetables
4. Rosemary Cod with Vanilla Rutabagas from Andreas Viestad (Norway)
5. Herbed Halibut with Rosemary-Lemon Butter from Andreas Viestad (Norway)
6. Potato Gratin with Parsnips and Rutabagas from Andreas Viestad (Norway) KL p. 72
7. Norwegian Pancakes from Andreas Viestad (Norway) KL p. 258 [Pancakes]
8. Norwegian Fish Soup from The Flavors of Bon Appetit: 1995 w/ white fish, salmon, and cream
9. Norwegian Pumpkin Soup by Nigella Lawson; with Jahlsberg cheese

Denmark - Previous - Scandinavian

1. Vegetarian Soup with Beer and Poached Eggs by Danish Chef Claus Meyer
2. Carrot Drink with Rowanberries and Apple by Danish Chef Claus Meyer
3. Steamed Limfjord mussels with local beer and parsley from Danish Chef Claus Meyer

Sweden - Previous - Scandinavian

1. Swedish Meatballs
• Swedish Meatballs Version 1
• Ikea Swedish Meatballs
• Ikea Cream Sauce for Swedish Meatballs
• Pressure Cooker Swedish Meatballs
• McCormick Spices Swedish Meatballs fast, easy with $1.99 spice mix
• Best Swedish Meatballs
• Skandi Kitchen's REAL Swedish Meatballs Lee likes this one!
2. Swedish Recipes People go to Ikea for the meatballs, not the furniture!
3. Cynthia's Swedish Pancakes like Astrid used to make

Iceland Books - Glossary - Sweden - Norway - Finland - Europe - Ethnic - Lee's Recipes

1. Cooking in Iceland description of episodes by Norwegian Chef Andreas Viestad; includes link to Lee's Iceland photos
2. Baked Fish from Iceland very easy and delicious; from UNICEF children's cookbook; with Emmenthaler cheese
3. Icelandic Fish Soup from Mimi Thorisson; with salmon, haddock, plaice, halibut, shrimp, tomato, white wine and sherry and cream
4. Icelandic Fish Soup 2 with leeks, celeriac, salmon and haddock, red wine and sherry
5. Gravlaks with mustard sauce by Norwegian Chef Andreas Viestad
6. Baked Fish
7. Icelandic Caramelised Potatoes
8. Icelandic Cocoa Soup
9. Icelandic Fish Pie (Plokkfiskur)
10. Pancakes
11. Skyr-crème brulée
12. Blueberry Schnapps
13. Pylsur (Icelandic Hotdog) with beef, pork, and lamb
14. Icelandic Meatballs with beef, pork, lamb
15. Icelandic Meatballs with Cabbage with beef, pork, lamb; would adapt well to the pressure cooker
16. 5 Fishes from OK Bistro Digranesgata 2, 310 Borgarnes, Iceland
17. Plokkfiskur: Icelandic Fish Stew by Natalie Rose

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18. Sour Milk Dessert (Surmjolkurhlaup)
19. Baked Halibut (Steiktar Heilagfiski)
20. Whole Salmon with Apples and Beets
21. Cooked Herring with Lemon Sauce and Potato Ring
22. Haddock Rolls (Ysarullur)
23. Lamb Fricassee with Vegetables (Lambakjot meth Graenmeti)
24. Veal in a Casserole (Kalfakjot a Fati)
25. Halibut Soup (Luthusupa)
26. Sild meth Surum Rjoma og Graslauk (Herring in Sour Cream)
27. Icelandic Rye Bread (Rúgbrauð)

---

28. Books Icelandic Cooking

Outside Links

1. Finland Finnish Recipes from Marianna's Nordik Recipe Archive
2. Norway Recipe Collection Chef Andreas Viestad
3. Denmark Recipe Collection Chef Claus Meyer
4. Sweden Recipe Collection Chef Tina Nordström -
5. New Scandinavian Cooking 2010
6. Google Searches (outside links open in a separate window)
• Search Google for Icelandic Cooking
• Search New Scandinavian Cooking for Icelandic Cooking yields mostly recipes from Norwegian chef Andreas Viestad from his episodes on a tour of Iceland

More Icelandic Recipes from European Cuisine site

• Sveskuterta (Prune Torte) (Outside Link)
• Kartofluflatbrauth (Potato Flatbread) (Outside Link)
• Hrisgrjónaábaetir (Rice Dessert with Fruit or Berry Jam) (Outside Link)
• Skyr (the créme fraiche of Iceland)

Farmhouses on Skálavegur Road, Ysti-Skáli, south coast of Iceland

View Lee's Iceland Photos

Baked Fish from Iceland

- Scandinavian - Fish - Ethnic - Lee's Recipes -

from a childrens cook book published by UNICEF - very easy and delicious

Directions

1 Tbs butter
6 fish fillets or 6 cod fish fillets
1 lemon
salt, pepper to taste
200 g Emmenthaler cheese or 200 g Tilsiter cheese, grated
1 Tbs mustard
1 cup cream
1⁄2 cup breadcrumbs

Directions

1. Preheat oven at 180° celsius.
2. Butter a baking-dish.
3. Put the fillets into the baking-dish.
4. Season the fillets with salt, pepper and freshly squeezed lemon juice.
5. Cover the fish with ground cheese.
6. Mix mustard with cream and pour it over fish fillets.
7. Cover with breadcrumbs.
8. Bake the fillets for 35 minutes.
9. Serve with rice or noodles.

Icelandic Fish Soup (Fiskisúpa)

- Scandinavian - Fish - Soup - Ethnic - Lee's Recipes -

from Mimi Thorisson (separate window) .

Ingredients: (serve 6-8)

3-4 tbsp butter
2 small onion – finely sliced
1/2 leek – finely sliced
2 small stalks celery, finely sliced

100 ml/ 1/2 cup sherry or port or Noilly Prat
160 ml/ 3/4 cup dry white wine

1.5 liters chicken or vegetable stock/ 6 cups
3 tbsp tomato concentrate
1/2 tsp saffron powder (optional)
3-4 tbsp wine vinegar
400 g/ 4 cups small shrimps (without shells)
500 g/ 5 cups mixed nordic fish – salmon, haddock, plaice, halibut – cubed
3 tomatoes – chopped into very small pieces

200 ml cream/ 4/5 cups (you can add less if you wish, or none)
Salt and pepper to taste

Directions:

1. Melt butter in a large pot, add all the vegetables (except the tomatoes) and cook for 10 minutes until tender.

2. Add sherry/noilly prat/port and white wine and reduce for 4 minutes.

3. Add the stock, tomato concentrate, saffron and vinegar. Boil for 15-20 minutes.

4. Add the fish, shrimps and chopped tomatoes, bring to a soft boil and simmer for 5 minutes.

5. Add cream and stir. It is important not to make the soup boil again (as the cream might "break"/curdle).

Serve with some warm bread and butter on the side.

Check out A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorisson. However it is French, not Icelandic cooking. Available by request in Rhode Island.
See Newport Library TX719.T47285 2016.
French Country Cooking: Meals and Moments from a Village in the Vineyards Mimi Thorisson; photographs by Oddur Thorisson; AVAILABLE Belmont 641.5944 THO

Nordic Gravlaks

- Scandinavian - Fish - Ethnic - Lee's Recipes -

from Episode 103: "Merry Christmas"

When you make your own gravlaks, you should use only the best quality fresh fish. To be sure that it is safe, you can freeze it for 1 day before eating.

Ingredients:

Two 3-pound salmon fillets, skin on, de-scaled
1/3 cup salt
2/3 cup sugar
1 Tbs coarsely ground black pepper
3 Tbs finely chopped fresh dill
1 teaspoon caraway seeds
2 Tbs aquavit or brandy

Directions:

Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish. Add pepper, fresh dill, and caraway seeds. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a weight on top of the fish. Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.

To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices. Serve with mustard sauce.

Mustard Sauce for Gravlaks
makes 2 cups

Ingredients:
6 Tbs sweet grainy mustard, or to taste
2 to 3 Tbs Dijon mustard
1 tablespoon sugar, or to taste
1 to 2 Tbs vinegar
1 cup vegetable oil
2 to 3 Tbs finely chopped fresh dill

Directions:
Combine all the ingredients except the oil. Mix well, gradually stir in the oil.

Tellus Works AS/ New Scandinavian Cooking

Icelandic Fish Soup (Fiskisúpa) 2

- Iceland - Scandinavian - Fish - One Pot - Soup - Ethnic - Make - Lee's Recipes -

Fiskisúpa: Icelandic Fish Soup 2

Fish. It's hard to think of Iceland without thinking of fish. Fish defines this place. There were even "Cod Wars"*. Fiskisúpa, Icelandic Fish Soup, is a staple food. I love how in Iceland they combine salmon and char. See also Mimi Thorisson's "Fiskisúpa" with saffron, shrimp, and tomato. (above)

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients:

500g of Arctic Char (or Salmon)
500g of Haddock (or Cod or Plaice)

1 Large Yellow Onion
1 Large Leek
1 Celeriac (Celery Root)
5 Tomatos
500 ml of 18% Cream
1 Can of Tomato Puree
2 Handfuls of fresh Chives
3 Tbs of Red Wine Vinegar
2 Tbs of Port or Sherry (I Pear Cognac)
3 Tbs of Dry Red Wine
3 Tbs of Butter and enough Vegetable Bouillon to handle three litres of water.
Heavy Cream for garnish

Directions:

1. Finely dice the onion and leek. In a large pot, lightly sauté onion and leek in butter until soft. Add the sherry and red wine. Reduce for 4 minutes.

Don’t let celeriac’s freakish exterior intimidate you.

2. Peel and julienne your celeriac. Add the celeriac and tomato puree to the pot and sauté for 4 minutes until soft.

3. Add 3 litres of water with vegetable bouillon and toss in the red wine vinegar. Boil for 15 minutes. Thinly dice up the tomatoes.

Skin the arctic char and set the skin off to the side. Cube all the fish (arctic char and haddock)

5. Add the tomatoes and fish. Let simmer for 5 minutes. Add the 18% cream and season well. Let simmer for 5 minutes. Don’t boil. Serve in a big bowl with a drizzle of cream and sprinkle on some fresh chives. Goes great with sour dough bread and crispy fish skin (fry the skin you saved earlier in a pan with oil and sprinkle with salt).

*"Cod Wars" (Icelandic: Þorskastríðin, "the cod strife", or Landhelgisstríðin, "the war for the territorial waters") were a series of confrontations between the United Kingdom and Iceland regarding fishing rights in the North Atlantic. Each of the disputes ended with Iceland's victory. (Wikipedia)

Andreas Viestad in Iceland

Andreas cooks in Iceland in the two New Scandinavian Cooking below.

#404 "Back to the Roots" Like the Vikings, Andreas travels west to Iceland the Norse settlement in the middle of the Atlantic Ocean. He combines the sea and the land to create an elegant surf and turf dish, redfish and langoustines cooked in lamb stock. At restaurant Dill, he discovers how ancient traditions and innovation co-exist. Afterwards, he grills lamb over an open fire, Viking style. The dessert is made from Skyr, a special Icelandic dairy culture, served with local berries.
#405 "Mighty Volcanic Oven" Andreas visits hot spots around Iceland, where he grills lamb on a volcano, and cooks salmon and vegetables in a secluded geyser. The heat is also used to make artisanal salt. Andreas makes salt-baked, herb-infused trout.

Check web TV at www.newscancook.com/webtv 2/21/17 for available vids.

Smoked pulled pork with spring cabbage

We built a smoke box for smoking the pork, but the easiest way to do this is to roast it overnight in an oven, and then smoke it in a kettle grill the following day. See Recipe

Waffles with birch syrup

10 waffles PREPARATION: 1 Soak 3/4 cup rolled oats in 1 cup milk for 30 minutes. Mix the following ingredients in a separate bowl: 1 cup buttermilk, 1/2 cup white flour, 2 eggs, 3 tbs. sugar, 1/2 tsp. baking powder, 4 tbs. butter, melted. Mix the soaked oats and milk into the other ingredients. Allow the mixture to swell for another 30 minutes. Brush a hot waffle iron with butter and cook the waffles until they are golden brown. Serve the hot waffles with sour cream and homemade birch syrup. See recipe Waffles. See recipe Birch Syrup.

Smoked pork chops with potato salad and spruce shoots

Fresh grilled or smoked chops are a classic dish which is very popular at BBQs during the summer months. In this recipe we will be preparing summer chops from scratch, and we will smoke them See Recipe

Spruce and birch shoot syrup

Makes 4 cups (1 liter) of each type of syrup PREPARATION: 1 Boil 1 gallon (3 liters) of water, 2 1/2 cups (600 g) of sugar and the birch shoots. Continue boiling until there is about See Recipe

Norwegian Wood

When I wanted to find a drink that would be suitable for the Norwegian Wood music festival, which takes place in Frogner Park in the middle of Oslo, I was inspired by the name. There See Recipe

Homemade ramson sausages in potato pancake bread

Homemade sausages are not as difficult to make as you might think. They taste better and you know what they contain. Only your imagination can limit the type of ingredients you could use. This sausage See Recipe

Chlorophyll pesto and bruschetta

There are wild, edible plants growing everywhere in the countryside (and in this case in Frogner Park in Oslo), including the ingredients I have used in this recipe, i.e. ground elder, ramsons and stinging nettles, See Recipe

Wild roses make great flavoring for ice cream, and the best thing is that they grow almost everywhere and are free. This wild rose ice cream was prepared using an old-fashioned, manual ice cream maker. See Recipe

Spring chickens are very flavorful, and milk brings out the mild and sweet flavors in the chicken meat. The meat also becomes very juicy when cooked in milk. Serves 4 PREPARATION: 1 Bind the fresh See Recipe

Lemon sole and Dover sole with butter sauce, kale and chives

Andreas loves all types of small flatfish, for instance lemon sole and Dover sole. The lemon sole is fried with the skin on, while the Dover sole's skin is so thick and chewy that it has to be removed before frying. Andreas uses a skin removing technique that may look difficult, but all you have to do is to grab the skin on the tail and pull it off on either side. In other words, flay the flatfish. Both the lemon sole and the Dover sole are of relatively small size, but there is still only room for two small soles at a time in the frying pan. Fry them in turn, or use two frying pans. See Recipe

Strawberry milkshake

For this drink, I used fresh cream and milk straight from the cow, which were separated in a separator on the farm I visited. As far as flavor and appearance go, Norwegian strawberries are among See Recipe

Grilled Blue Mussels with Cream and Herbs

Wild blue mussels can be found along the whole coast of Norway.

Andreas put together a bouquet of wild herbs, among them fennel shoots and chive blossoms.

The herbs add a great deal of flavor to the blue mussels and the mussel stock. They are also very decorative.

"Grilled Blue Mussels with Cream and Herbs"

Hamburger buns

Dough made from spelt flour requires more water than dough made from plain flour. Spelt flour is able to absorb more water, so the dough may be fairly moist. It needs to rise for a See Recipe

Trout burger with maple syrup and onion marmalade

Serves 4 PREPARATION: 1 Gently fry the red onions with the maple syrup over a low to medium heat. Remove the frying pan from the hot plate once the onions are soft and have a See Recipe

Smoked trout with fresh berries and salad

Smoking fish is an old traditional method used in Norway for storing raw produce. The only thing you need to do this yourself is a BBQ grill with a lid and some wood chips. See recipe Recipe

Most of the best recipes are just really simple dishes. There is usually a lot of boiling in Icelandic cooking, especially the old fashioned cooking, but I am going to stay away from that for your own tastebuds!

Baked Fish

1 tablespoon butter
6 fish fillets or 6 cod fish fillets
1 lemon
salt, pepper to taste
200 g emmenthaler cheese or 200 g tilsiter cheese, grated
1 tablespoon mustard
1 cup cream
1/2 cup breadcrumbs

Directions:

1 Preheat oven at 180° celsius.

2 Butter a baking-dish.

3 Put the fillets into the baking-dish.

4 Season the fillets with salt, pepper and freshly squeezed lemon juice.

5 Cover the fish with ground cheese.

6 Mix mustard with cream and pour it over fish fillets.

7 Cover with breadcrumbs.

8 Bake the fillets for 35 minutes.

9 Serve with rice or noodles or mashed potatoes

Icelandic Caramelised Potatoes

(absolutely delicious with a shoulder of lamb and usually served with purple cabbage.)

3 medium potatoes
5 Tbs sugar
3 Tbs butter

Directions:

1 Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.

2 Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you're making mashed potatoes.

3 Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.

4 Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.

5 When this mixture reaches a rich golden color, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.

Icelandic Cocoa Soup

Is sometimes served as a main course.

3 Tbs cocoa powder
3 Tbs sugar
1/2 teaspoon cinnamon
2 cups water
3 cups milk
1 tablespoon potato starch or 1 tablespoon cornstarch
salt, to taste

Directions:

1 Mix the cocoa powder, sugar and cinnamon in a saucepan.

2 Add the water gradually and stir until smooth.

3 Bring to boil and simmer for 5 minutes.

4 Add the milk, reheat to boiling point and simmer for 2-3 minutes.

5 Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat.

6 Salt to taste and serve.

Icelandic Fish Pie (Plokkfiskur)

A very traditional Icelandic dish, the Icelandic Fish Pie.

1 1/4 lbs cod, halibut or haddock
1 1/4lb potatoes, boiled and peeled
1 white onion
12 oz milk
2 oz butter
3 tbsp flour
salt and pepper
2 Tbs chives, freshly snipped to add colour, flavour and garnish

Directions:

1. Skin, bone and break up the fish into flakes.

2. Roughly chop potatoes and finely chop onion.

3. Slowly heat milk in a saucepan almost to a boiling point.

4. While the milk is heating, in a medium to large sized non-stick saucepan, melt butter and sauté onion over medium-heat until soft. Do not allow it to brown.

5. Sprinkle flour over onion, stir well and cook for 1-2 minutes.

6. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.

7. Add flaked fish and stir briskly to break up the fish flakes completely. Season liberally with salt and pepper.

8. Add potatoes and stir gently. Cook over low-heat till heated through.

9. Spoon into 4 bowls and sprinkle ea serving with 1/2 tbsp chives. Serve hot with dark rye bread and butter.

Pancakes

A real Icelandic favourite.

3 cups Flour
3 Eggs
3 cups Milk
1/2 teaspoon Baking Soda
Essence of Cardamom

1. Beat eggs and milk together, add dry ingredients. Stir until smooth. Leave to settle for 30 minutes.

2. Melt and add margarine. Heat a small frying pan and grease the pan lightly.

3. Pour enough batter to coat the pan thinly. When one side is done, turn the pancake over with a palette knife and fry the other side.

4. Grease frying pan often.

5. Pancakes are usually stacked as they are fried and white sugar sprinkled liberally on each one.

6. They can be rolled up individually, with a little added white sugar on each one.

Or Strawberry Jam is spread on the Pancakes, with a dollop of whipped cream in the middle. Fold over twice, and enjoy.

Skyr-crème brulée:

100 g cream
100 g pure skyr
40 g egg yolk
40 g sugar
80 g white chocolate
The juice of 1/2 lime
1 vanilla pod

Directions:

1. Split the vanilla pod lengthwise and put in a saucepan with the cream. Bring to the boil, remove from the heat and add the skyr.

2. Melt the chocolate in a double boiler and add to the warm skyr mixture.

3. Stir together the egg yolk and sugar and add to the skyr mixture along with the lime juice. Put into crème brulée ramekins and bake in a water bath at 120 °C for 30 minutes. Cool.

4. Sprinkle with demerara sugar and melt the sugar with a crème brulée torch.

Blueberry schnapps:

125 g puréed blueberries
500 ml water
125 g sugar
0,5 dl vodka

Directions: 

1. Cook together the sugar, water and blueberry purée until the sugar is melted and syrup is slightly thickened. Cool and add the vodka. Freeze.

2. Just before serving, purée the frozen schnapps in a blender to a slushy consistency and serve on the side with the brulée.

Plokkfiskur: Icelandic Fish Stew from Natalie Rose

Serves: 6

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes

Ingredients

2 Tbs good quality butter
1 medium white onion, diced finely
2 celery stalks, sliced finely
1 small carrot, diced finely
¾ cup white wine
1 pound small, waxy potatoes, but into halves or quarters
1.5 liters chicken or vegetable stock
2 pounds haddock, cod or other white fish, cube into 1 inch cubes
1 medium tomato, chopped
two cups cream
Salt and pepper to taste
2-3 Tbs finely minced chives

Instructions

1. In a heavy-bottomed pot, heavy butter over medium heat.
2. Add onions, celery and carrots and sweat until onions are translucent, about six minutes.
3. Add white wine, bring to a simmer and reduce by half, about five minutes.
4. Add stock and potatoes, bring to a simmer and cook for twenty minutes or until vegetables are soft.
5. Add cubed fish and chopped tomatoes; softly simmer for another five minutes.
6. Turn heat down to low, add cream and salt and pepper to taste and heat until soup is piping hot but not boiling (otherwise the cream with curdle).
7. Turn off heat, add chives and serve immediately with good brown bread and butter.

Plokkfiskur: Icelandic Fish Stew 2

This recipe in Cool Cuisine (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. The English translation of Plokkfiskur is "Mashed Fish". Although the name does not sound appealing, the dish is very delicious and very popular which were typically incorporated into this simple and very popular dish. Today people buy fresh fish just to make this dish and it is even sought after and found in upscale restaurants." (Times have been estimated, but this recipe begins with the fish and potatoes already cooked so that time is not reflected) Note: An Icelandic says this dish is also popular in a gratin form. Add cheese (preferably Gouda) to the mix, top it with extra cheese and then finish in the oven. Add cheese. Heat the dish through to and melt the cheese.

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes

Ingredients

560 g haddock (cooked, 1 1/4 lbs) or 560 g cod (cooked, 1 1/4 lbs)
560 g potatoes (boiled and peeled, 1 1/4 lbs)
1 white onion (chopped finely)
350 ml milk (12 oz)
55 g butter (2 oz)
3 Tbs flour
salt and pepper
2 Tbs freshly snipped chives (to add color and flavor)

Instructions

1. Skin, bone and break up the fish into flakes.
2. Roughly chop potatoes and finely chop onion.
3. Slowly heat milk in a saucepan almost to a boiling point.
4. Next, (while the milk is heating) in a medium to large sized non-stick saucepan, melt butter and sauté onion over medium-heat until soft. Do not brown.
5. Sprinkle flour over onion, stir well and cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
6. Add flaked fish and stir briskly to break up the fish flakes completely. Season liberally with salt and pepper.
7. Add potatoes and stir gently. Cook over low-heat till heated through.
8. Spoon into 4 plates and sprinkle each serving with 1/2 Tbs. chives.
9. Serve hot with dark rye bread and butter.

Note: This recipe actually comes together faster than the time stated, especially with the fish and potatoes cooked well-ahead and just heated in the cream sauce. McCormick Lemon Pepper and Seasoning Salt works will with this recipe. Add more at the table if you like.

Prep: 10 minutes; Cook: 8 minutes Total: 18 minutes

Serves 4

Ingredients

• 1 pound ground beef (preferably 20% fat content)
• 1 pound ground pork
• 1 pound ground lamb
• 1 bunch fresh thyme
• 1 teaspoon sea salt
• At least 4-6 hot dog buns

Pylsussinep (Sweet Brown Mustard)

• 1/2 cup mustard powder
• 1/4 cup light beer or water
• 2 tablespoons white wine vinegar
• 1 medium garlic clove, minced
• 2 tablespoons honey
• 1 tablespoon catsup
• 1/2 teaspoon salt

Remoulade

• 3/4 cup olive oil
• 1 egg yolk
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon gherkins, drained and chopped finely
• 1 tablespoon capers, drained and chopped finely
• 1/2 teaspoon fresh tarragon, finely chopped (optional)
• 1/2 teaspoon fresh chives, finely chopped (optional)
• 1/2 teaspoon anchovy paste (optional)

Additional Toppings (Optional - Your Choice)

• Fried shallots
• Raw diced onions
• Whole gherkins

Directions

Stage 1 - Mix together Meat for Sausage

1. In a large mixing bowl, combine your ground beef, ground pork and ground lamb and mix well together (don’t be afraid to use your hands here!)
2. Next, add your fresh thyme and sea salt, and mix well into all of the meat
3. To make the sausages/kabobs for grilling, take one of your skewers and a handful of your ground meat. Gently form the shape of a sausage around the skewer, then set aside on a plate as you make sausages out of the rest of your meat

Stage 2 - Prepare Remoulade and Mustard

1. Before grilling your hot dog, start by making your remoulade. Take your Dijon mustard and egg yolk and mix thoroughly
2. Next, slowly begin to fold in your olive oil. Add a little bit of your oil at a time, then mix it well into your Dijon/egg yolk mixture. You want the oil to integrate and create a thick sauce. Continue until you’ve successfully folded in all of your olive oil
3. From there, mix your gherkins, capers, white wine vinegar, chives, tarragon and anchovy paste into the remoulade. Mix well and set aside
4. To make your pylsussinep, first whisk together the mustard powder and beer. Add vinegar, garlic, honey, catsup and salt to mustard mixture and whisk to combine.
5. Cover the pylsussinep and immediately refrigerate. The longer you can refrigerate the mustard, the more mellow and sweeter the taste will become.

Stage 3 - Grill Your Meat

1. Preheat your grill until it’s nice and hot
2. From there, place your skewers onto the grill and let your meat grill for at least 2 minutes on each side. As the meat cooks, it will start to contract a bit, so you might want to press it down again to flatten it out
3. After 2 minutes, flip to the other side of the sausage and grill that side as well. After another 2 minutes, your sausage should be ready to go
4. To serve, place a sausage into a bun and drizzle with your toppings, some pylussinep and some remoulade.

See also "Is This the Best Hot Dog in the World?" (outside link from Huffington Post opens separate window).

Kjötbollur - Icelandic Meatballs, traditionally made with pork and beef, or pork, beef, and lamb.

Prep: 10 minutes; Cook: 8 minutes Total: 18 minutes
Serves 4

Ingredients

• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 cup crushed Ritz crackers
• 1/2 cup finely chopped onion
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• flour, for rolling meatballs
• 2 pounds extra-lean ground beef (or substitute one pound ground pork mixed with 1 pound ground beef if desired)

• GRAVY:
• 2 tablespoons finely chopped onion
• 1/2 stick butter
• 5 tablespoons all-purpose flour
• 4 cups milk
• Dash cayenne pepper
• Dash white pepper
• Salt, to taste

Directions

1. In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs, and roll lightly in flour.
2. Heat shallow skillet with oil and butter until hot. Place floured meatballs in hot pan and reduce heat to medium. Turn frequently until meatballs are browned. Add ½ cup water and simmer until meatballs are cooked through.
3. Remove meatballs to another dish and cover tightly. Set aside.
4. For gravy, in the same skillet, sauté onion in butter until tender, scraping up brown bits from the pan. Stir in flour and brown lightly. Slowly add milk; cook on medium high heat, stirring constantly until gravy is smooth and thickened. Sprinkle in flour while cooking to desired thickness.
5. Gently stir in meatballs; heat through but do not boil.
6. Serve over egg noodles or mashed potatoes.

Kjötbollur - Icelandic Meatballs, traditionally made with pork and beef, or pork, beef, and lamb. This recipe for Icelandic Meatballs & Cabbage, by Ken Chapman, is from The Bjornson Cousins Family Cookbook Project. Lee suspects that this recipe would adapt well to the Fagor Pressure Cooker.

Serves 6-8

Ingredients

2 lbs ground meat (beef, pork, lamb, turkey)
3/4 cup flour (spelt or brown rice)
1 onion
2 eggs
2 Tbsp starch (potato, tapioca, or arrowroot)
salt, pepper, and paprika to taste
cabbage leaves

Instructions

1. Mix ground meat, onion, and flour in food processor until well blended. Add water to thin it out (it will be VERY stiff).
2. Add salt & pepper, eggs, paprika, and starch.
3. Mix with an electric mixer until combined. If mixture is still too stiff, add a little more water. It should be fairly soft.
4. Scoop meatballs out with a spoon that has been dipped in cold water.
5. Put into a pot filled with water.
6. Top with cabbage leaves.
7. Bring to a boil, and cook for 20 minutes.
8. Serve with mashed potatoes and peas and gravy.

 Sour Milk Dessert (Surmjolkurhlaup)
 Categories: Icelandic, Dairy, Desserts
      Yield: 4 servings
 
      2 c  Sour milk or buttermilk
    1/4 c  Whipping cream (or up to
           -1/2 cup)
    1/4 c  Sugar
      1 tb Rum, or vanilla, or grated
           -rind of lemon or orange
      3 tb Gelatin
    1/2 c  Cold water
 
  Soften gelatin in the cold water and dissolve over hot water.  Cool.
  Beat sour milk with sugar thoroughly.  Add to softened gelatin with
  vanilla or rum or grated rind.  When beginning to set, fold in the
  stiffly beaten cream.  Pour into mold rinsed with cold water and
  sprinkled with sugar. Refrigerate until set.  Unmold on serving plate
  and decorate with fresh or cooked fruit or berries.  May also be
  served with a caramel sauce.
  
  (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson)
 
 

 Baked Halibut (Steiktar Heilagfiski)
 Categories: Icelandic, Fish
      Yield: 4 servings
 
      1    Slice halibut, 1 1/2 to 2
           -inches thick
      1 ts Salt
    1/4 ts Pepper
      3 tb Melted butter
      1 c  Canned tomatoes
    1/2 ts Sugar
      1    Medium onion
    1/2 c  Heavy cream
 
  Rince halibut and dry on paper towels.  Remove skin.  Place in a
  buttered baking dish and sprinkle with salt and pepper. Brush with
  remaining melted butter.  Crush tomatoes, add sugar, and spread over
  fish.  Cover with thinly sliced onion and bake for 20 minutes in a
  hot oven (400F).  Pour cream over fish and bake an additional 10
  minutes.
  
  (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson)
 
 

 Whole Salmon with Apples and Beets
 Categories: Icelandic, Fish
      Yield: 8 servings
 
      1    5 to 6-pound salmon
      3 tb Salt
      4 tb Butter
      3 c  Boiling water
      1 c  Raw or cooked apples, choppd
      1 c  Cooked chopped beets
           Celery
           Lemon quarters
 
  Clean the fish, but do not remove head or tail.  Remove viscera and
  clean fish well.  Sprinkle with salt and let stand for a few minutes.
  Melt butter in a large kettle or deep frying pan and brown the fish
  on all sides.  Pour the boiling water over the fish, and simmer until
  tender. Place the whole fish on a serving platter.  Keep hot.  Cook
  beets until softened (or use canned).  Peel or chop or cube.  Mix 1 T
  water, 1 T vinegar, 1 T sugar, and pour over beets.  Let stand for
  1/2 hour or longer.  Drain.  Or mix beets with a little sour milk or
  sour cream.  Chop or cube raw or cooked apples.  Place small mounds
  of apples and beets around fish.  Between mounds, place lemon
  quarters and celery.
  
  (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson)
 
 

 Cooked Herring with Lemon Sauce and Potato Ring
 Categories: Icelandic, Fish
      Yield: 6 servings
 
      2 lb Herring
           Water
           Salt

MMMMM------------------------POTATO RING-----------------------------
  1 1/2 lb Potatoes
      1    Grated or chopped onion
      2    Slices white bread
      2    Eggs
    1/2 c  Milk
    1/4 c  Butter
           Salt and pepper to taste

MMMMM------------------------LEMON SAUCE-----------------------------
      2 tb Butter or margarine
      2 tb Flour
      2 c  Fish broth
      2    Egg yolks
    1/2 ts Salt (if fish broth is not
           -sufficiently salted)
           Juice of 1 lemon
 
  Peel potatoes and cook until soft.  Drain and mash or rice the
  potatoes. Cover bread with milk and let stand for a few minutes.  Mix
  together the potatoes, grated onion, bread, and milk.  Season with
  salt and pepper. Add melted butter and beaten egg yolks.  Beat egg
  whites stiff and fold in.  Butter a ring mold and sprinkle with bread
  crumbs.  Put potato mixture into mold and bake in a moderate oven
  (375F) until nicely browned.
   Turn out on serving platter.  While potato ring is baking, clean,
  bone, rinse and fillet herring.  (Frozen herring fillets may be
  used.)  Cut fillets in pieces and cook in boiling salted water only
  until tender. Carefully remove and drain herring and place in center
  of potato ring. Pour lemon sauce over herring and serve.
  
  For lemon sauce:  Melt butter or margarine and add flour.  Stir until
  well blended.  Add fish broth slowly, stirring constantly.  Beat egg
  yolks and add salt.  Add to sauce, a little at a time, stirring
  briskly.  Do not boil after eggs are added.  Add strained lemon juice.
  
  
  (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson)
 
 

 Haddock Rolls (Ysarullur)
 Categories: Icelandic, Fish, Dairy
      Yield: 2 lbrvings
 
      2 lb Haddock fillets
           Salt to taste
           Spiced herring or anchovies
      1    Egg
           Bread crumbs
    1/3 c  Butter
    3/4    Cup cream or milk (up to 1
           -cup)
 
  If whole fish is used, remove viscera, head, tail, all bones, and
  skin. Cut into fillets.  Rinse, dry on paper towels, and sprinkle
  with salt. Let stand a short while.  On each fillet place a piece of
  spiced herring or a whole anchovy.  Roll up and tie with string.  Dip
  each roll in slightly beaten egg, then in bread crumbs.  Place rolls
  in a buttered dish or pan.  Dot each roll with butter.  Brown in a
  hot oven (425F).  When well browned, pour milk or cream over fish
  rolls and continue baking in a slow oven (325F) for 15 minutes or
  until fish is done.
  
  (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson)
 
 

 Lamb Fricassee with Vegetables (Lambakjot meth Graenmeti)
 Categories: Icelandic, Meats, Vegetables
      Yield: 4 servings
 
      2 lb Lamb
      1 lb White cabbage
      1 lb Carrots
      1 lb Turnips
      4 c  Water
      2 ts Salt
    1/4 c  Margarine
    1/4 c  Flour
      3 c  Lamb broth
      1    Stalk celery, sliced
 
  Wash lamb and cut in small pieces.  Add salt to water and bring to a
  boil. Add meat and cook, removing scum, for 25 minutes.  Wash cabbage
  and break apart.  Wash and peel carrots and turnips and cut into
  quarters or smaller.  Cook with lamb until vegetables are tender.
  Remove meat and vegetables to serving dish.  Melt margarine.  Add
  flour and blend.  Add broth, a little at a time, and cook, stirring
  constantly, until thickened.
   Add finely sliced celery.  Pour sauce over lamb and vegetables.
  
  (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson)
 
 

 Veal in a Casserole (Kalfakjot a Fati)
 Categories: Icelandic, Meats
      Yield: 1 serving; will serve 2 or more
 
      1 lb Veal
    1/3 c  Margarine
           Salt and pepper to taste
      1    Medium onion
      4    Medium potatoes
    1/4 c  Tomato pulp or paste
    1/4 c  Veal broth
 
  Rinse veal (or wipe with a damp paper towel) and remove any skin.  Cut
  into rather small pieces.  Peel potatoes and cut into strips or
  slices. Use half of margarine to grease a deep, covered baking dish
  or casserole. Cover with a sprinkling of bread crumbs.  Peel and
  slice onion and lightly brown in remainder of margarine.  Place a
  layer of potatoes in casserole and sprinkle with salt and pepper.
  Add a layer of meat, season with salt and pepper, and cover with
  onions.  Repeat, with a layer of potatoes on top.  Cover casserole
  and bake in a hot oven (400F) for 1/2 hour.  Remove cover.  Combine
  veal broth and tomato pulp or paste and pour over casserole
  ingredients.  Bake, uncovered, for another 1/2 hour or until meat is tender.
  
  (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson)
 

Luthusupa (Halibut Soup)
Categories: Icelandic, Fish, Soups

Yield: 6 servings

1 1/2 lb Halibut, cleaned weight
1 1/2 liters Water
2 tb Vinegar
2 ts Salt
2 Bay leaves
60 g Melted butter
60 g Flour
20 Prunes (or: 3 Sticks rhubarb
Juice of 1/2 lemon
1 Egg, with 1 tsp. sugar stirred into it

Cut the halibut up into suitable pieces. Bring the water, with the vinegar, salt and bay leaves, to the boil. Add the fish and remove scum when the water comes back the the boil. Continue simmering the fish until the flesh is "loosened from the bones". Then strain most of the broth into a second cooking pot, leaving just enough with the fish to keep it hot.

Bring the broth in the second pot to a gentle boil. Meanwhile, stir the flour into the melted butter and add it, little by little, to the broth, stirring continuously. Let the broth simmer for another 5 to 10 minutes.

The prunes should have been soaked in water for a while and then heated almost to boiling point, with the addition of some slivers of lemon peel (subsequently discarded). If rhubarb, a common food in Iceland, is used instead, it should first be cut into sections of about 3 cm and cooked in a very small quantity of water, with just a little sugar, until just tender.

Add the hot prunes or rhubarb, with their juices, to the broth. Pour in the lemon juice. After a minute or two, remove the pot from the fire and stir in the egg. Serve the soup at once, accompanied by the pieces of fish and a dish of potatoes garnished with chopped parsley.

(from NORTH ATLANTIC SEAFOOD, Alan Davidson: translated from an Icelandic cookbook of Helga Sigurthardottir)

Lúðusúpa (Icelandic Halibut Soup)

This unusual soup recipe was suggested by Nanna Rögnvaldardóttir, author of Matarást (or, Love of Food), an Icelandic cooking encyclopedia that was recently nominated for Iceland's Literary Prize. Nanna notes, "Surprisingly, there are not many traditional Icelandic fish soups -- in fact, there is only one, but there are several versions; other types of fish may be used (for instance salmon or trout); sometimes it is thickened with a couple of egg yolks instead of flour, or with pearl sago. Some rhubarb or raisins may be added, in addition to or instead of the prunes. This is an old soup; several versions are in the first cookbook that was published in Icelandic (written in 1783-1784)." The soup is tangy sweetsour, like the sea, but with the soft rich warmth of plums, like the earth. Outstanding in small portions.

Ingredients

2 lbs 908g / 32oz Halibut steaks
4 cups 948ml Water
1 Tbs 15ml White wine vinegar
2 Bay leaves
Salt - to taste
16 Prunes - stoned, and cut into 4 pieces each
1 Tbs 15ml Butter
1 Tbs 15ml Flour
Juice of 1/2 lemon - or to taste
1 Tbs 15ml Sugar

Instructions

Bring the water to the boil in a pan with vinegar, bay leaves, and some salt. Add the halibut and simmer at low heat until the fish is cooked through and just beginning to come off the bones. Strain most of the stock into a clean pan, add prunes and bring to the boil, but leave half a cup or so in the pan with the fish and keep warm.

Beat the softened butter into the flour, and whisk into the soup to thicken it. Simmer for 5 to 8 minutes, then add lemon juice and sugar and season to taste. Serve the fish on a separate plate but with the soup.

Serve hot in small bowls to 4 with the rest of the meal. There will be plenty of fish on the side for all.

 Sild meth Surum Rjoma og Graslauk (Herring in Sour Cream)
 Categories: Icelandic, Fish, Dairy
      Yield: 4 servings
 
      4 Fillets of salted or spiced herring (saltsild or kryddsild)
      2 dl Sour cream or skyr
      1 tb Vinegar
      1 tb Sugar
      2 tb Chopped chives
 
   Desalt or drain the herring filets, depending on which kind you use.
   Cut them across into fairly thin slices.
  
  Beat the sour cream or skyr and season it with the vinegar and sugar
  (of which you may use more or less according to taste).  Add the chopped chives.
  
  Arrange the herring slices in a dish, so they are not touching each other.

  Pour the sour cream mixture over them and wait for 3-4 hours before
  serving the dish.  It can be used as part of a cold buffet, or served
  as a main dish with hot boiled potatoes.
  
  (from NORTH ATLANTIC SEAFOOD, Alan Davidson:  this recipe translated
  from an Icelandic cookbook of Helga Sigurthardottir) 

Rúgbrauð is a traditional Icelandic dark rye bread, sweet and hearty with a rich history. It is easy to make. In Iceland, this bread is traditionally baked in the ground using thermal power ground from geysers. Read "Working with the Land" (outside separate window).

• 2 1/3 cups dark rye flour (300 g)
• 1 cup whole wheat flour (120 g)
• 3 t. baking powder (14 g)
• 1/2 t. baking soda (3 g)
• 1 1/2 t. salt (3 g)
• 1 1/2 cups buttermilk (370 g)
• 3/4 cup golden syrup (250 g)

Directions

1. Preheat oven to 200°F/93°C.

2. Combine dry ingredients thoroughly.

3. Slowly add buttermilk and syrup. Dough will be very wet and sticky; stir only until combined.

4. Pour dough in a greased loaf pan and cover tightly with aluminum foil.

5. Bake at 200°F/93°C for 8 hours.

6. Turn the warm loaf onto a kitchen towel and wrap until cooled, so a hard crust doesn’t form.

7. Slice thinly and serve with lots of butter.

Potato gratin is a luxurious side order with almost all meat, poultry and game dishes. The addition of rutabaga, parsnips (and possibly some sweet potato) adds sweetness and flavor. If you do not have the time for this slow cooking method, bake the gratin on the higher 350 degrees the entire time, testing for doneness with a fork. See also "Norwegian Mashed Rutabaga (Kålrabistappe)" with carrots and Pecorino cheese which accompanies Norwegian Meatballs (local separate window).

Time: Prep 10 minutes; Cook 1 hour, 20 minutes; Total 1 1/2 hours
Serves: 6

Ingredients

• 2 ½ pounds potatoes, different varieties, cut into ⅓ inch (⅔ cm) slices
• 1 pound parsnips, cut into ¼ inch (½ cm) slices
• 1 pound rutabaga or sweet potato, cut into ¼ inch (½ cm) slices
• 2 bay leaves, cut in 4
• 2-3 cloves garlic, cut in two lengthwise
• ½ teaspoon freshly ground nutmeg
• 1 cup (2 ½ dl) heavy cream
• 2 cups (5 dl) whole milk
• ½ pound grated Jarlsberg cheese

Directions

1. Preheat oven to 300 degrees.
2. Add the potatoes, parsnip and rutabaga to an oven proof dish. Mix the vegetables. Place the garlic and bay leaves in between.
3. In a bowl or glass, combine milk and cream. Season with nutmeg and salt and pepper to taste. Mix in half the cheese and pour the mixture over the potatoes.
4. Bake in the oven for 1 hour. Sprinkle with the rest of the cheese, turn the heat up to 350 degrees and bake for 15-20 more minutes, until the cheese is nice and brown.

In Scandinavian cuisine pancakes are used both as savory dishes and as desserts. Norwegian pancakes, served with blueberries or strawberries, make a lovely dessert. See also "Cynthia's Swedish Pancakes" (local new window).

Servings: 4

Ingredients

⅔ cup all-purpose flour ¼ teaspoon salt 3 large eggs 1½ cups whole milk 1 tablespoon sugar or honey, plus more for serving 3 tablespoons unsalted butter, melted, plus butter for cooking

Directions

1. Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, stirring with a fork until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes.
2. Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add 1/3 cup of the batter and immediately tilt the skillet so that the batter spreads out evenly. Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter.
3. Serve the pancakes warm with berries and sugar, or cheese and ham.