Iceland: Our Icelandic Recipe Collection

If you don't find the Icelandic recipe you're looking for on this page, please click here for our site's main Iceland page, where there are more links you may find useful.

We are in the process of breaking these recipes out onto separate pages. As this happens, they will be removed from this collection to prevent duplication. Recipes moved so far:

• Sveskuterta (Prune Torte)
• Kartofluflatbrauth (Potato Flatbread)
• Hrísgrjónaábaetir (Rice Dessert with Fruit or Berry Jam)
• Skyr (the créme fraiche of Iceland)
  • You can see some Icelandic school kids making skyr from scratch here.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 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)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 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)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 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)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 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)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 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)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 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)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Veal in a Casserole (Kalfakjot a Fati)
 Categories: Icelandic, Meats
      Yield: 1 servings
 
      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)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Luthusupa (Halibut Soup)
 Categories: Icelandic, Fish, Soups
      Yield: 6 servings
 
  1 1/2 lb Halibut, cleaned weight
  1 1/2 l  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 t 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)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: 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 are
  using.
   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 crem 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)
 
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