I’m in Iceland and the food here is sublime. The country has totally rallied around their earthy, fishy roots and is producing phenomenal stuff, even in tiny little hotel restaurants in towns with populations of 200. The slow food movement here is very active. And there’s a heavy focus on organic, farm-to-table, clean food. I’m in a very specific heaven.
I met with the mover and shaker in the Icelandic Slow Food movement – Dominique Plédel Jónsson – and she gave me the full rundown on what and where to eat around the entire country. You can get more information on their facebook page, or look at their facebook group.
One of the classic products here is skyr, a cultured curd cheese made out of cow, sheep or goat milk. It’s like a slightly thicker and creamier yoghurt – very much like my homemade cream cheese - and brimful of great cultures. I’ve been eating it like crazy. One cafe – Cafe Loki – makes an “ice cream” from it, mixing a fermented rye with skyr into a creamy mush. Oddly, they eat it on the side of a plate of herring. I’ve eaten skyr mixed with foraged berries as a dessert. And as a spread on toast. Much like my cream cheese.
The Slow Food Foundation for Biodiversity’s Ark of Taste cites two Icelandic products: the local goat and the traditional skyr. The original recipe – and culture – is in the hands of few (like, three producers). Special stuff.
Anyway. The other day I ate it at Aldin, a great Slow Food cafe in Reykjavic. It was mixed with coconut milk and avocado and it was served for breakfast. How about I share it with you. I’ve just spoken with the owner and chef at Aldin and she’s cool with…
Avocado, coconut + skyr mousse
Makes 2-3
- 1/2 avocado
- 1/2 cup skyr or homemade cream cheese (for the recipe, click here)
- 1 cup coconut milk
- 1/2 cup frozen berries, cooked down into a coulis ((simply heat in a small saucepan for a few minutes, then cool)
- coconut shavings, slightly toasted in a pan
Blend avocado and three-quarters of the coconut milk with a stab-mixer. Then blend the rest of the coconut milk with the skyr. Layer the berries, skyr and avocado mousse and sprinkle with the coconut shavings.
A nice idea: serve in a jar. With Victor Frankl’s Man’s Search for Meaning (not necessarily in Icelandic).
Yum, yes?
yum!! looks delish – will be getting onto that!
i loved iceland, something fairy like and other worldly about it ..
blue lagoon is spesh!
thanks for sharing, safe travelling sarah!
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Why is everything about Iceland so endearing? I visited with my sister in 2010 and we had reindeer burgers and minke whale at the restaurant at the blue lagoon, which was served like sashimi. Amazing! And clean, and not endangered, before I get flamed. Very traditional Icelandic dish.
There is a guy in Reykjavik who runs an elf school. Apparently he’s pretty tricky to get a hold of but really, what would you be more proud of on your CV- arts degree or elf studies degree?
http://en.wikipedia.org/wiki/Icelandic_Elf_School
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August 21st, 2012 at 9:01 am
Oh, thanks for that link! Love that!
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Oh the icelandic lamb!! I ate it almost every day that I was there, best lamb in the world. If you find someone who imports it to Australia please let me know! Apparently it’s expensive to send things all the way from Iceland to Oz so no one does it. Error.
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Can you eat fermented rye if you are gluten free? I understand that often the cultures in the fermentation process eat all the gluten and leave it safe for celiac eaters. Which is why celiacs can drink whiskey. Or something.
This all sounds delightful! Yum for sure.
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August 22nd, 2012 at 5:07 am
I’ve been eating a little rye and spelt on this trip…my body is fine with it. I’m not celiac…but generally it’s not good. I avoid 95%…if that makes sense. And the “I”ve got to get on with living my life” rule also applies, as you know!
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August 22nd, 2012 at 3:49 pm
For sure.
Being properly diagnosed celiac I physically can’t do 95% on gluten, although I probably would if I could. I do it on sugar though. Whatever makes you healthy & happy.
Makes sense.
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Thanks for sharing Sarah!!
Which coconut milk would you suggest?
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August 22nd, 2012 at 5:07 am
I always choose organic brands.
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Hi Sarah,
Sounds lovely, I will have to try the home made cream cheese so I can also try this twist. As a mother of a fructose malabsorption sufferer, coconut milk is high in fructose and not suitable, can you suggest and alternative to substitute it with? Many thanks
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Sarah!!! I read iceland and skyr in the header and was hooked! My husband and I traveled there a year ago and feel in love with the country and skyr
We had it daily if not twice daily. We’ve tried and tried to find it in the states (Colorado to be exact) and no luck so far but fingers crossed it’ll come some day. Just wanted to share my love for this post and for your insights, information, and love. Save travels. xo
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August 24th, 2012 at 6:14 pm
I think I’ve read that you should be able to buy skyr in America. It might be in Whole foods stores. I think they also sold the Icelandic lamb there. I can’t be sure they sell it there still, but I’m pretty sure they did.
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September 13th, 2012 at 7:57 am
You can find imported skyr from Iceland at Wholefoods and such stores in the US (and butter and chocolate) … also this skyr in Wholefoods made by Icelandic guy in the US: http://siggisskyr.com/.
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Thank you for reviving some lovely memories. I was an exchange student in Iceland in the early 90s. I loved skyr and fondly remember things like bla ber (native blueberry) soup and hangikjort at my host grandfather’s farm. I also have fabulous memories of drinking straight from a stream. The chocolate is unique and yummy too…. but that was pre IQS days
Actually though I don’t remember a big food culture there then yet. The only time we ate out with my family was when we went to visit Pizza Hut and they were definately not much aquainted with fine wine. I MUST go back soon to explore the new food scene (amoung many other great reasons)!
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How come you get to be in Iceland by the way???
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Hi Sarah, can i ask if the coconut milk is necessary? If its required for the soft smooth texture, can you sue a good organic sheep or goats milk yogurt instead (like Merridith)? I’m not a fan of coconut milk, water and coconut yes but not the milk.
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Welcome to Iceland! Too bad the weather is getting cold these days, but then there is just more reason to find a natural hot spring to soak in
I hope you will have a very nice stay. I just saw this music video with Bon Iver yesterday and it really captures Iceland very well and the music is beautiful. Reminds me of Sigur rós.
http://www.youtube.com/watch?v=TWcyIpul8OE
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Hi Sarah,
Thanks for transporting me to wherever you are on your travels….you have that way of writing!!!! I am going to give the home made cream cheese a go, but one question…I live in the tropics and we are already back in the high 20′s temp wise. What is your definition of room temperature?
Love your blog.
Thanks
Simone
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Theres nothing like a good intake of gut friendly bacteria. I’ve been making up my own kefir cream cheese using, obviously, kefir grains to ferment the cream and allowing the whey to drain away from the curd. YUMMMM!
So much tang, not so sweet. PERFECT! =)
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Sarah! Your food pictures are driving me crazy! I want to book a trip to Iceland immediately!!
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While staying for an extended period in Iceland in 1969 (I watched those guys walk on the moon on a small tv in Akureyri), I discovered skyr. At that time, the food choices in Iceland were nothing like they are now. I existed on skyr, bread and a mild cheese that was something like a mild cheddar. The skyr, I thought, was the most amazing taste I’d ever encountered. A few years later, in the states, I discovered kefir which was as close as I’ve come to skyr. On a trip “home” to Iceland two years ago, I rediscovered skyr. WHY hasn’t this become an international craze, I wondered?? I hear it is available in the states but I can’t find anything more definite. Who distributes this in US? Where can it be found? Who is smart enough to make it widely available??
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September 13th, 2012 at 8:00 am
Check in Wholefoods – they import it and also this skyr that is made by Icelandic guy living in the US: http://siggisskyr.com/
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[...] and I lived here: Aldin (in Austurstræti 22) is where I came across the avocado and coconut skyr recipe. They also did amazing breakfasts with boiled eggs and great lunch [...]