Four essential recipes that nourish both locals and travelers in Iceland (2024)

There are so many things you might want to know about Iceland, not just about geysers and glaciers. It’s actually one of the many culinary frontiers around the world where tradition and innovation get tangled in between each offering.

Whether you’re a loyal local reliving your childhood palate or a traveler who’s more into the hunt for authentic experiences, there’s always something extraordinary about Icelandic cuisine. So, go through these recipes, and you’ll know why.

Skyr: the Icelandic superfood

This now-famed food in American markets is actually Iceland’s famous dairy product, Skyr. It resembles thick, creamy yogurt but is made quite differently. Its food fans would say making Skyr at home is surprisingly simple.

You’ll need:

• Whole milk
• A skyr starter (easily found online)
• Cheesecloth
• And a bit of patience (the main ingredient for some.)

Steps:

1. Heat the milk to 185°F
2. Let it cool down to around 110°F
3. Mix in the skyr starter
4. Let the concoction sit at room temperature for about 12 hours
5. Strain it through a cheesecloth

You’ll then have your very own homemade skyr, as if you’re visiting Sümac in Iceland, with their cauliflower with skyr and pomegranate to top it all off. And since it’s high in protein, it’s best for people with very active lifestyles who are careful with their daily carb or fat intake.

Plokkfiskur: The hearty fish stew

If there’s one dish that’s sure to resonate well with locals and adventurous travelers alike, it’s Plokkfiskur. It’s Iceland’s famous and hearty fish stew that combines fresh cod, potatoes, and a creamy bechamel sauce, offering a taste of Icelandic comfort food.

You can order a family meal kit delivery if you don’t have much grocery time to spare and just do a little mix and match, especially with the ingredients that you’ll need. However, some services can customize your options for the ready-to-go kits, like this recipe.

Here’s a list of what you need:

• Fresh cod filets
• Peeled potatoes
• Butter
• Flour
• Milk
• Seasonings, like salt and pepper (depends on your taste)
  Chives or parsley for garnish

Your to-dos:

1. Boil and mash the potatoes
2. Cook the cod until it’s quite flaky, then set aside
3. In your pan, melt butter and stir in flour to form a roux
4. Gradually, add milk to make the bechamel sauce
5. Mix in the fish and potatoes
6. Season them (fish and potatoes) with salt and pepper
7. Let it simmer until everything is combined well

Just serve your dish hot, garnishing with chives or parsley for added taste. This offering has been warming Icelandic hearts for generations, a true comfort food that’s both simple and satisfying.

Rye Bread: The Geothermal Pit Baking

It may sound quite extraordinary or a novelty, but for Icelanders, it’s a delicious tradition to bake their bread in a geothermal pit. While you may not have this traditional cooking requirement at home, it’s best to mimic the Icelandic geothermal pit baking process.

Here’s what you need:

• Rye flour
• Whole wheat flour
• Sugar
• Baking powder
• Buttermilk

To-Dos:

1. Just mix all your ingredients into a smooth batter
2. Pour the batter into your pre-greased loaf pan
3. Bake at a low 200°F for about 8 hours

Still interested? Yes, it’s going to be a long bake, but just trust the process. Your cooking is expected to yield a dense, slightly sweet bread with a unique texture. You can serve it with butter or smoked salmon, especially if you want a truly Icelandic experience.

Also, the bread’s sweetness will match perfectly with savory toppings, which will make this ancient method a sure modern-day delight.

Pro tip from the editor: fish stew and rye bread with generous amounts of butter go great together!

Kjötsúpa: The Icelandic Meat Soup

Your next must-try is Kjötsúpa, the traditional lamb soup of Iceland, packed with root veggies, making it incredibly nourishing and hearty.

So, you’ll need lamb shoulder, carrots, potatoes, rutabaga, and leeks. Then, start by simmering the meat with salt for a couple of hours until tender; after a while, add the chopped vegetables and let it all cook until soft (forking a little meat should do it). You can season your cooking with a bit of thyme and parsley, and then you’re done.

It’s best enjoyed hot, preferably on cold or chilly days. This soup has been a staple in most Icelandic households for centuries, combining simplicity and sustenance in each flavorful serving.

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