54 Dishes

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Brúnaðar kartöflur

Caramel-glazed potatoes

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Enskar skonsur

A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. a scone is often slightly sweetened and occasionally glazed with egg wash. the scone is a basic component of the cream tea. it differs from teacakes and other types of sweets that are made with yeast. scones were chosen as the republic of ireland representative for café europe during the austrian presidency of the european union in 2006, while the united kingdom chose shortbread.

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Graflax

Gravlax (swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in sweden as gravlaxsås, in norway as sennepssaus, literally “mustard sauce”, in denmark as rævesovs, literally "fox sauce", and in iceland as graflaxsósa), a dill and mustard sauce, either on bread or with boiled potatoes.

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Gratineraðar kartöflur

Potatoes gratin

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Grjónagrautur

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

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Kartöflumús

Mashed potato, mashed potatoes (american and canadian english) or mashed taters, colloquially known as mash (british english), is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. it is generally served as a side dish to meat or vegetables. when the potatoes are only roughly mashed, they are sometimes called smashed potatoes. dehydrated instant mashed potatoes and frozen mashed potatoes are available. mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.

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Kartöflur

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

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Kartöflur í jafningi

Potatoes in white sauce

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Kartöflusalat

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

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Lýsi

Cod liver oil is a dietary supplement derived from liver of cod fish (gadidae). as with most fish oils, it contains the omega-3 fatty acids eicosapentaenoic acid (epa) and docosahexaenoic acid (dha), and also vitamin a and vitamin d. historically, it was given to children because vitamin d had been shown to prevent rickets, a consequence of vitamin d deficiency.

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Rauðkál

Pickled red cabbage, a common side dish during christmas

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Rófustappa

Mashed beetroot

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Salmiak

Salty liquorice, salmiak liquorice or salmiac liquorice, is a variety of liquorice flavoured with the ingredient "salmiak salt" (sal ammoniac; ammonium chloride), and is a common confection found in the nordic countries, benelux, and northern germany. salmiak salt gives salty liquorice an astringent, salty taste, akin to that of tannins—a characteristic of red wines, which adds bitterness and astringency to the flavour. consuming salmiak liquorice can stimulate either a savoury or non-savoury palate and response. anise oil can also be an additional main ingredient in salty liquorice. extra salty liquorice is additionally coated with salmiak salt or salmiak powder, or sometimes table salt. salty liquorice candy and pastilles are almost always black or very dark brown and can range from soft candy to hard pastille variety, and sometimes hard brittle. the other colours used are white and variants of grey. salty liquorice or salmiak is also used as a flavouring in other products, such as ice creams, syrups, chewing gum, snus and alcoholic beverages.

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Síld

Pickled herring, serve with rye bread

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Skonsur

A pancake (or hot-cake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. it is a type of batter bread. archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.the pancake's shape and structure varies worldwide. in the united kingdom, pancakes are often unleavened and resemble a crêpe. in north america, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. a crêpe is a thin breton pancake of french origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. a well-known variation originating from southeast europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. when potato is used as a major portion of the batter, the result is a potato pancake. commercially prepared pancake mixes are available in some countries. like waffles, commercially prepared frozen pancakes are available from companies like eggo. when buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in scotland and the us. buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes blini, kaletez, ploye, and memil-buchimgae. pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. in north america, they are typically considered a breakfast food and serve a similar function to waffles. in britain and the commonwealth, they are associated with shrove tuesday, commonly known as "pancake day", when, historically, perishable ingredients had to be used up before the fasting period of lent.

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Skyr

Skyr ( skeer; icelandic pronunciation: ​[ˈscɪːr̥]) is an icelandic cultured dairy product. it has the consistency of strained yogurt, but a milder flavor. skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the baltic states, germany and russia. it has been a part of icelandic cuisine for centuries.skyr has a slightly sour dairy flavor, with a hint of residual sweetness. it is traditionally served cold, either plain or with cream. commercial manufacturers of skyr have added flavors such as vanilla, coffee, or fruit.

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Snúður

Cinnamon roll coated with chocolate, icing

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Spandauer

Pastry filled with custard, fruit jam, chocolate, vanilla cream, marzipan

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Surströmming

Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; swedish for ''sour herring'') is lightly-salted fermented baltic sea herring traditional to swedish cuisine since at least the 16th century. known as strömming in swedish, the baltic herring is smaller than the atlantic herring, found in the north sea. traditionally, strömming is defined as herring fished in the brackish waters of the baltic north of the kalmar strait. the herring used for surströmming are caught just prior to spawning in april and may. during the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. a fermentation process of at least six months gives the fish a characteristic strong smell and somewhat acidic taste. a newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the korean hongeohoe or japanese kusaya.at the end of the 1940s, surströmming producers in sweden lobbied for a royal ordinance (swedish: förordning) that would prevent incompletely fermented fish from being sold. the decree that was issued forbade sales of the current year's production in sweden prior to the third thursday in august. while the ordinance is no longer on the books, retailers still maintain the date for the "premiere" of that year's catch.

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Tapas

A tapa (spanish pronunciation: [ˈtapa]) is an appetizer or snack in spanish cuisine. tapas may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas). in some bars and restaurants in spain and across the globe, tapas have evolved into a more sophisticated cuisine. tapas can be combined to make a full meal. in some central american countries, such snacks are known as bocas. in parts of mexico, similar dishes are called botanas.

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Waldorfsalat

A waldorf salad is a fruit and nut salad generally made of fresh apples, celery, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. the apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.

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Flatkaka

Flatkaka (icelandic pronunciation: ​[ˈflaːtˌkʰaːka], lit. "flat cake") or flatbrauð (icelandic pronunciation: ​[-ˌprœiːθ], lit. "flat bread") is an icelandic unleavened rye flatbread. flatkaka is soft, round, thin and dark with a characteristic pattern from the pan. traditionally, flatkaka was baked on hot stones or straight on the embers of the fire, later on small but heavy cast iron frying pans, and today, when making flatkaka at home, people sometimes bake them directly on an electric hot plate to get the desired result. there usually is a difference between home-made flatkaka and the varieties sold in stores, the latter being somewhat thicker and dryer because of added wheat flour. it is assumed that the icelandic tradition of baking flatbread goes back to the settlement of iceland in the 9th century. historically, iceland moss (cetraria islandica) was sometimes used as a supplement because of a lack of grain on the island.flatkaka is usually served cut into halves or quarters, with a topping of butter or mutton pâté, with hangikjöt, smoked salmon or even pickled herring.

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Laufabrauð

Laufabrauð (icelandic pronunciation: ​[ˈlœiːvaˌprœiːθ], "leaf bread"; sometimes also called "snowflake bread" in english) is a traditional kind of icelandic bread that is most often eaten in the christmas season. originating from northern iceland but now eaten throughout the country, it consists of round, very thin flat cakes with a diameter of about 15 to 20 cm (6 to 8 inches), decorated with leaf-like, geometric patterns and fried briefly in hot fat or oil.laufabrauð can be bought in bakeries or made at home, either with ready-made dough or from scratch; patterns are either cut by hand or created using a heavy brass roller, the laufabrauðsjárn ([ˈlœiːvaˌprœiðsˌjau(r)tn̥], "leaf bread iron"). the most common pattern consists of rows of "v"-like flaps; each flap overlaps with the next one to form a braid-like design. the rows can then form a larger pattern, such as a snowflake or a letter. leaf bread making at home is usually a family undertaking and often an essential part of the christmas preparations, where several generations gather and take part in the decorating.

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Rúgbrauð

Rúgbrauð (icelandic pronunciation: ​[ˈruːɣˌprœiːθ]) is an icelandic straight rye bread. it is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as hverabrauð [ˈkʰvɛːraˌprœiːθ] or "hot-spring-bread". modern rúgbrauð is usually made in a square baking pan. the bread is crustless, dark and very dense, usually rather sweet, and keeps for a long time. it is often served with butter, mutton pâté, hangikjöt (smoked lamb), or with pickled herring. dry rúgbrauð would be ground and mixed with buttermilk to form a kind of porridge. stale rúgbrauð is often soaked, then made into brauðsúpa ([ˈprœiːðˌsuːpa], "bread soup") - that is, simmered with raisins and flavorings (usually lemon) and served hot with whipped cream as a dessert. excessive consumption of this bread is said to cause flatulence, earning it its nickname þrumari which roughly translates as "thunderbread" or "thunderer". there are, however, varieties of the traditional rye bread with wheat and whole grain added to make it less dense, but also called rúgbrauð. these varieties tend to be less heavy than the traditional straight rye variety and more similar to the modern danish rugbrød or german pumpernickel. rye, produced in denmark and exported to iceland, became the predominant cereal in icelandic cuisine in the early modern period after a trade monopoly was instituted by the king of denmark in 1602, remaining in vigor until 1786.

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Bjúga

Smoked sausage

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Blóðmör

A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.in europe and the americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. on the iberian peninsula and in latin america and asia, fillers are often made with rice. sweet variants with sugar, honey, orange peel and spices are also regional specialties. in many languages, there is a general term such as blood sausage (american english) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. sausages that include such material are often referred to with more specific terms, such as black pudding in english.

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Hákarl

Hákarl (an abbreviation of kæstur hákarl icelandic pronunciation: ​[ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥], referred to as fermented shark in english) is a national dish of iceland consisting of a greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. it has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.fermented shark is readily available in icelandic stores and may be eaten year-round, but is most often served as part of a þorramatur, a selection of traditional icelandic food served at the midwinter festival þorrablót.

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Harðfiskur

Dried fish, commonly made with haddock, cod, wolffish, catfish, serve with salted butter

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Kæfa

Pâté (uk: pat-ay, us: pa(h)-tay, french: [pɑte] (listen)) is a paste, pie or loaf filled with a forcemeat. common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). it is often served on or with bread or crackers.pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.

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Karrýsíld

Curried herring spread, commonly served on rye bread

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Kindakæfa

Lamb meat pate, serve, for example, rye bread, flatbread with bay leaves and allspice

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Lifrarpylsa

Liver sausage, a type of slátur (slaughter, slatur), serve as a side or main dish, hot or cold

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Lundabaggi

Lundabaggar er gamall íslenskur réttur sem vinsæll er á þorrablótum. þegar um var að matreiða lundabagga þá voru ópillaðir kindaristlar ristir eftir endilöngu, skafnir, þvegnir og lagðir í saltvatn um tíma. þeim var síðan vafið utan um kjötstrengli, alltaf lundir í fyrri tíð en eftir að farið var að selja kjötstrokka í kaupstað var oft haft annað kjötmeti með í lundabagga. utan um vafninginn var langoftast saumuð þind, en það gat líka verið magáll eða vömb. hann var soðinn og fergður meðan hann var að kólna. lundabaggi var stundum borðaður nýr en oftast súr en þó tíðkaðist sum staðar að salta hann og reykja. einnig þekktist að hálfsjóða lundabagga áður en þeir voru hengdir upp í reyk, á sama hátt og magála.

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Rauðrófusíld

Beetroot herring

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Súrir hrútspungar

Sour ram's testicles, boiled, fermented and pressed into thin patties

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Sviðasulta

Head cheese or brawn is a cold cut terrine or meat jelly that originated in europe. however it is popular in the united states among the african-american and white population. in southern louisiana, hog's head cheese is a specialty that used to be a deli and butcher shop staple. it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. despite its name the dish is not a cheese and contains no dairy products. the parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. variations of head cheese exist throughout europe and the rest of the world, with differences in construction and ingredients. a version pickled with vinegar is known as souse. historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. meat jellies made this way were commonly a peasant food and have been made since the middle ages. modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly.

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Búri

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Gráðostur

Blue cheese

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Höfðingi

Höfðingi (icelandic pronunciation: ​[ˈhœvðiɲcɪ], chieftain) is a type of icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor." it has been described as similar to brie cheese.

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Ísbúi

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Stóri Dímon

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Tindur

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Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

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Mango chutney

Green mango chutney, also known as raw mango chutney, is an indian chutney prepared from unripe mangoes. ripe mangoes are sweet and are not used for chutneys as they are eaten raw. green unripe mangoes are hard and sour, and they are cooked as chutneys. mango chutneys are tangy in taste.