Appetizers
Smoked Arctic Char
Ingredients
- 300 g (10.5 oz) smoked Arctic char, thinly sliced
- 150 g (2/3 cup) skyr
- 1 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 4 slices rye bread or crispbread, to serve
Method
- In a bowl, whisk together the skyr, dill, lemon zest, lemon juice, mustard and salt to make a light dressing.
- Arrange the smoked Arctic char slices on a serving platter.
- Drizzle the skyr-dill dressing over the fish.
- Serve with rye bread or crispbread alongside.
Introduction: Arctic char, native to Iceland's cold rivers and lakes, has long been smoked using birch or dried sheep dung in rural areas to preserve the catch.
Cultural Background: Arctic char, native to Iceland's cold rivers and lakes, has long been smoked using birch or dried sheep dung in rural areas to preserve the catch. Today it is a prized delicacy, often served as a starter with rye bread, dill and a light dressing to let the delicate smoked flavour shine.
Tips: Let the char sit at room temperature for 5 minutes before serving to release its full aroma. Buy char that is cold-smoked for the most delicate texture.
Variations: Add thin cucumber ribbons for extra crunch and colour. Swap skyr dressing for a classic mustard-dill sauce (sinnepssósa).
Storage: Refrigerate leftover smoked char up to 2 days, well wrapped.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I substitute smoked salmon?
A: Yes, though Arctic char has a milder, slightly sweeter flavour.
Q: Is Arctic char farmed or wild in Iceland?
A: Both — Iceland has significant sustainable Arctic char aquaculture alongside wild river stocks.
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