Potato Salad Kartoflusalat In Iceland Recipes
POTATO SALAD (KARTOFLUSALAT IN ICELAND)
This is my final recipe entry from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir & I suppose it's only fitting it should feature the much-revered potato. Per the intro: "Potato salad is served w/many meat dishes, esp steaks, grilled meat & sausages. There is a wide variety of recipes, but this 1 is the most popular." (This recipe begins w/the eggs & potatoes already cooked, so that time is not reflected) *Enjoy* !
Provided by twissis
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel & cube potatoes. Chop eggs. Peel, core & chop the apples. Chop gherkins & onion.
- Mix 1st 7 ingredients (potatoes thru sour cream) in a lrg bowl.
- Add curry powder, lemon juice (if using), salt + pepper to taste pref & stir well. Refrigerate for at least 6 hrs prior to serving.
LOVE BALLS (AKA ASTARPUNGAR IN ICELAND)
Mainly because of the title, I could not resist entering this recipe from "Cool Cuisine" (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro: "These deep-fried balls should be eaten hot or warm. DO NOT make them too lrg or they will darken too much on the surface b4 they are cooked thru." Most of her intros have contained such fun, historical & colorful info that I was disappointed she did not give us the history of this recipe title. This is your basic raisin fritter & is commonly used as a sml sweet treat for children (after school & otherwise). Pls see note at the end of the prep Re Yield & Times. *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 27m
Yield 24 Raisin Fritters, 24 serving(s)
Number Of Ingredients 9
Steps:
- Whisk eggs & sugar in a bowl.
- Mix flour, baking powder, cardamom & salt. Stir this mixture into the egg mixture, alternating w/the milk. (NOTE: You may not need all the milk. The batter should be thick & almost able to hold its shape.).
- Fold in the raisins. Heat oil to 365°F.
- Shape balls using 2 tablespoons & fry 5-6 at a time for 3-4 min or till med-brown & puffy, turning several times to cook evenly.
- Remove w/slotted spoon, drain on absorbent paper & repeat process to use all batter.
- NOTE #1 Re Yield & Times: I have not made this recipe & admit I have no plans to do so in the immediate future since my child-bearing yrs are ancient history. My prob entering this recipe was that there was not a hint of yield or times. That said, they were entirely guesstimated.
- NOTE #2: I was a bit surprised there was no mention of plumping the raisins. I would favor doing that, but it's your choice.
Nutrition Facts : Calories 61.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 16.7, Sodium 104.2, Carbohydrate 11.8, Fiber 0.3, Sugar 3.9, Protein 1.8
PLOKKFISKUR FROM ICELAND
My DH was excited when I found this recipe in *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. The English translation of *Plokkfiskur* is *Mashed Fish* but I found that title more than a little off-putting for something that is so favored here & opted to use the Icelandic word. Per the intro, "In early times when Icelandic housewives served poached haddock (or other white fish) w/boiled potatoes several times a wk, there were usually leftovers & they were typically incorporated into this simple & very popular dish. Today people buy fresh fish just to make this dish & it is even sought after & found in upscale restaurants." (Times have been estimated, but this recipe begins w/the fish & potatoes already cooked so that time is not reflected) *Enjoy* ! - *Edited to Add* on 10/3: When visiting w/an Icelandic friend tonite Re this recipe, she said this dish is also popular in a gratin form that adds cheese (usually Gouda) to the mix, tops it w/extra cheese & then finishes it in the oven to heat thru & melt the cheese. *Yum* !
Provided by twissis
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 450.6, Fat 15.7, SaturatedFat 9.2, Cholesterol 144.9, Sodium 251.8, Carbohydrate 35.8, Fiber 3.7, Sugar 2.3, Protein 40.6
SHRIMP SALAD (ICELAND)
*Raekjusalat" in Icelandic, this shrimp salad recipe is from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "Salad dips like this have been very popular in Iceland since the 1960s. They are usually served on crackers at parties or used as sandwich filling much like in the U.S." (This recipe begins w/eggs already hard-boiled, so that cooking time has not been included" *Enjoy* !
Provided by twissis
Categories Spreads
Time 10m
Yield 12 2 oz Servings, 12 serving(s)
Number Of Ingredients 10
Steps:
- Chop eggs & shrimp as desired.
- Combine all ingredients & mix well.
- Refrigerate at least 2 hrs before use.
- NOTE: Serving sizes will vary & depend upon whether used as a dip/spread or a sandwich filling. I reflected 2 oz appy servings & would expect 8 sandwiches using 3 oz servings.
Nutrition Facts : Calories 74.8, Fat 4.3, SaturatedFat 1.9, Cholesterol 96.1, Sodium 164.8, Carbohydrate 3.7, Fiber 0.2, Sugar 3, Protein 5.5
KARTOFFELSALAT - GERMAN POTATO SALAD
This recipe is from German Deli.com and they recommend using Schaller and Weber bacon, but any smoked bacon (not maple "flavor") will do. This salad can be served hot or cold.
Provided by DeSouter
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place unpeeled potatoes in cold salt water and bring to a boil.
- Boil gently until potatoes are tender, but still firm.
- Do not overcook.
- Pour off the boiling water and allow potatoes to cool until easy to handle.
- (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight).
- Peel cooled potatoes, slice, then place in a large bowl.
- Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown.
- Do not burn the bacon and do not drain the fat in the skillet.
- Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
- Pour this mixture over the sliced potatoes in the bowl.
- Add the green onions and the chives.
- Gently toss the potatoes so all ingredients are evenly blended.
- Taste and adjust seasonings, if necessary.
Nutrition Facts : Calories 345.8, Fat 13.9, SaturatedFat 1.8, Sodium 309.6, Carbohydrate 50.9, Fiber 6.5, Sugar 3, Protein 6
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