You might think Iceland doesn’t have much in the way of interesting food. But that would be because you (like the vast majority of us) have never been there! It’s true that the island nation relies heavily on the fruit of the sea for sustenance, but sheep and dairy also play key roles…
Icelandic Sheep’s Head: A traditional specialty dish hearkening back to needier
times when no usable part of an animal was wasted. Served with
mashed potatoes and boiled rutabaga (yellow turnip).
It’s true that Icelandic cuisine revolves around the sea, but the contributions of land-based resources are at least as important in Icelandic tradition – and in providing a healthy diet. You might be surprised to learn that there are more than 700 dairy farms in Iceland. And there are millions of sheep – both on farms and roaming free. With that ‘teaser’, let’s sit down to a feast of Icelandic mains and sides…
On our menu today
Harðfiskur: A ubiquitous snack and main dish ingredient, Dried Fish is the undisputed number-one staple in Iceland. All kinds of fish are hung from the rafters of drying racks until they have shrunken to just 9 percent of their original size.
Harðfiskur was even eaten in place of bread in times when grain was scarce. It has been compared to Jerky, but Icelanders say there’s really nothing else like it, topped with a dollop of butter.
Hakarl: Here we get into what you might call ‘exotic’ territory: Fermented Shark (see photo, top of page). Traditionally, Icelandic fisher folk have caught a lot of Greenland Sharks and have gone to some trouble to preserve what they considered a delicacy. According to the ancient process, Shark Fillets are first buried in the ground for a few months, then urinated on, and finally hung in the fish sheds for a few months more to dry. Though they don’t urinate on it now-a-days, Hakarl is still a popular specialty, usually cubed and served as snack bites or hors d’oeuvres.
Plokkfiskur: Perhaps the ultimate Icelandic comfort food, this Fish Stew is concocted of common fish (usually Cod or Haddock), mashed potatoes, cream sauce (Béchamel) and onions, and garnished with chives.
It’s a beloved cold-season meal, and those in the know say every Icelandic cook has their own recipe.
Humar: With a name suspiciously similar to the French ‘Homard’ (Lobster), you might easily guess that this dish features the Langoustine-like Icelandic Lobster. Only the tail is eaten, but it’s enjoyed in a whole pantheon of ways: fried, baked, grilled, in soup (Humarsúpa) – even on top of pizza.
Lamb: Sheep and Lambs are everywhere in the Icelandic countryside. And, not surprisingly, Icelanders have come up with a whole cookbook full of ways to enjoy them. One classic dish is Roast Leg of Lamb…
Kjötsúpa: Another traditional preparation is Lamb Soup. Along with the meat (usually lamb shoulder), this rich compilation usually includes: leeks, onions, seasoning, herbs, swede, carrots, and potatoes.
Kjötsúpa is traditionally served with lots of Icelandic Rye Bread to sop up the rich broth. Every dinner table in Iceland hosts Kjötsúpa regularly and often. And again, every Icelandic cook has their own secret recipe.
Hangikjöt: Smoked Lamb ties in directly to the Icelandic tradition of preserving food for their long, cold winters. ‘Hangikjöt‘ simply means ‘hung meat’; usually smoked over birch wood, but sometimes smoked over a classic combination of hay mixed with dried sheep dung (the latter, not so much these days!). Icelanders have been eating Hangikjöt for hundreds of years. Today, it’s a favourite at Christmas with potatoes, cabbage and green peas.
Pylsa: Believe it or not, Iceland boasts its own version of the Hot Dog. But this popular treat is not like any other Hot Dog you’ve ever had. It’s a blend of beef, lamb and pork, served up in the familiar long bun with mustard, onions and/or remoulade. The Pylsa is so popular, in fact, that entire restaurants are dedicated to it, and lineups at Hot Dog stands can be very long at certain times of day. Everybody eats them. Really. Everybody.
Go Icelandic tonight!
… Even if it’s only Hot Dogs! But do try the country’s more sophisticated dishes. All you need is some lamb or fish and a few simple root veggies to get you started. And as you’ve seen in today’s menu, there’s a lot of ground you can cover if you are so moved. Tomorrow, we’ll look at Iceland’s trademark Breads, Sweets and specialties…
~ Maggie J.