Plokkfiskur:
Plokkfiskur, or “mashed fish,” is a traditional comfort dish in Iceland, illustrating the country’s historical dependence on fishing. Made from boiled cod or haddock mixed with potatoes and a white sauce, it’s often served with dark rye bread and butter. Plokkfiskur is a simple yet satisfying dish that narrates a tale of survival in Iceland’s harsh climate.
Hangikjöt:
Hangikjöt, or smoked lamb, is a classic Icelandic dish typically served during Christmas but enjoyed all year round. The smoking process, once a preservation method, now adds a distinctive flavor that is both savory and aromatic. Hangikjöt symbolizes Iceland’s traditional farming practices and its skill in crafting flavorful dishes from limited resources.
Skyr:
Skyr, a traditional dairy product resembling yogurt but technically a soft cheese, has been a part of Icelandic cuisine for over a thousand years. High in protein and low in fat, it’s often sweetened with sugar or served with berries and is a testament to Iceland’s historical emphasis on nutritious, sustainable food sources.
Harðfiskur:
Harðfiskur, or dried fish jerky, is a common snack in Iceland, usually made from cod or haddock. This lightweight, nutrient-dense food was an essential source of sustenance during long, dark winters and voyages at sea. Today, it’s a popular accompaniment to a cold Icelandic beer, embodying a bite of the country’s maritime history.
Rúgbrauð:
Rúgbrauð is a traditional Icelandic dark rye bread that is slow-baked in geothermally heated ground. Dense, slightly sweet, and with a cake-like texture, it’s typically served with butter, smoked salmon, or pickled herring. This bread captures the essence of Iceland’s ingenious use of its unique geothermal energy in its culinary practices.
