Entree: Iceland – Harðfiskur (Traditional air-dried white fish typically served rehydrated or with butter as a hearty preserved-fish main)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 12 pieces harðfiskur (air-dried cod or haddock), approx. 1 lb (454 g) total
- 2 lb (900 g) small new potatoes, scrubbed
- Salt for the potato water
- 4 tbsp (56 g) unsalted butter
- 1 cup (240 g) skyr or plain Greek yogurt
- 2 tbsp (6 g) fresh chives, finely chopped
- 8 pieces rye crispbread or flatbread
- 1 lemon, cut into wedges
- 4 cups (960 ml) cold water for rehydrating
- Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the harðfiskur in a shallow bowl and cover with 4 cups (960 ml) cold water; soak 30–45 minutes until the pieces are pliable but not fully hydrated, then drain and gently pat dry.
2. Meanwhile, place the potatoes in a large pot, cover with cold water, add 1 tsp (5 ml) salt, bring to a boil, and simmer until tender when pierced, 12–18 minutes depending on size; drain and keep warm.
3. In a large skillet over medium heat, melt 2 tbsp (28 g) butter; add the rehydrated harðfiskur pieces and warm gently, turning once, 3–5 minutes total to heat through and lightly brown the edges.
4. Transfer fish to a warmed platter; melt remaining 2 tbsp (28 g) butter and spoon over the fish and potatoes.
5. Serve each portion with boiled potatoes, a dollop of skyr mixed with chopped chives, rye crispbread on the side, and lemon wedges; season with black pepper and additional salt if needed.

1. Place the harðfiskur in a shallow bowl and cover with 4 cups (960 ml) cold water; soak 30–45 minutes until the pieces are pliable but not fully hydrated, then drain and gently pat dry.
2. Meanwhile, place the potatoes in a large pot, cover with cold water, add 1 tsp salt, bring to a boil, and simmer until tender when pierced, 12–18 minutes depending on size; drain and keep warm.
3. In a large skillet over medium heat, melt 2 tbsp (28 g) butter; add the rehydrated harðfiskur pieces and warm gently, turning once, 3–5 minutes total to heat through and lightly brown the edges.
4. Transfer fish to a warmed platter; melt remaining 2 tbsp (28 g) butter and spoon over the fish and potatoes.
5. Serve each portion with boiled potatoes, a dollop of skyr mixed with chopped chives, rye crispbread on the side, and lemon wedges; season with black pepper and additional salt if needed.