Icelandicsalmongrill Recipes

PLOKKFISKUR FROM ICELAND

Steps:

• Skin, bone & break up the fish into flakes.
• Roughly chop potatoes & finely chop onion.
• Slowly heat milk in a saucepan almost to a boiling point.
• In a med to lrg sized non-stick saucepan (while the milk is heating), melt butter & saute onion over med-heat till soft. Do not allow it to brown.
• Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
• Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
• Add potatoes & stir gently. Cook over low-heat till heated through.
• Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
• UPDATE: I have made this recipe now & it actually comes together faster than the time stated, esp w/the fish & potatoes cooked well-ahead & just heated in the cream sauce. Pls take *SEASON LIBERALLY* to heart. I used McCormick Lemon Pepper & Seasoning Salt liberally in the prep, we added more at the table & it was perfect w/this!

GRAVLAXSOSA (THE REAL DEAL)

Steps:

• In a 3 cup or larger bowl, whisk the 1st 8 ingredients to combine.
• Gradually add olive oil in a stream & whisk to combine well. Add salt & pepper to taste & refrigerate for 24 hrs to allow flavors to blend.
• NOTE: I use a wide-mouth jar w/screw-on lid + my immersion blender to make & store this in a single step.
• TO SERVE: Simplicity is the most-favored presentation - as a bruschetta-type appy where 1/2-in slices of baguette bread are spread w/cream cheese, topped w/very thinly sliced smoked salmon & then this sauce is spread over the salmon slices. A few tiny capers can be centered as an opt garnish.
• HINT: For never fail perfect slicing of smoked salmon, freeze the salmon to a near frozen state & use your sharpest knife to shave slices of desired thickness.

ICELANDIC SALMON GRILL

Steps:

• Place two large pieces of tin foil down.
• Spread sliced onion pieces from one onion, on tin foil the length of the salmon.
• Lay salmon whole or fillet pieces on top of the onion slices.
• Salt & Pepper to taste.
• Lightly spread butter or margarine on salmon.
• Sprinkle with your hand, brown sugar over salmon (Medium coverage).
• Cover salmon with remaining onion slices.
• Cover salmon with two pieces of tin foil and crimp sides together. Place on grill and check after about 10 minute Do not over cook the salmon. When salmon changes color and can be flaked with a fork your fish is done.