Traditional Icelandic Feast: Thorramatur

Recipe

Traditional Icelandic Feast: Thorramatur

Nordic Delights: A Journey into Icelandic Cuisine

4.5 out of 5

Indulge in the rich and unique flavors of Icelandic cuisine with this authentic recipe for Thorramatur. This traditional dish is a true representation of Icelandic culinary heritage, showcasing a variety of preserved and fermented ingredients.

Jan Dec
Assorted Small Dishes or Ritual› Thorramatur
European cuisine› Northern European cuisine› Nordic cuisines› Icelandic cuisine

Preparation time

30 minutes

Cooking time

2-3 hours

Total time

2 hours 30 minutes - 3 hours 30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Paleo, Low carb, High protein, Ketogenic, Gluten-free

Allergens

Fish, Meat

Not suitable for

Vegetarian, Vegan, Dairy-free, Nut-free, Soy-free

Ingredients

  • 500g (1.1 lb) hákarl (fermented shark)
  • 4 svið (boiled sheep's heads)
  • 300g (10.5 oz) lifrarpylsa (liver sausage)
  • 500g (1.1 lb) hangikjöt (smoked lamb)
  • 200g (7 oz) harðfiskur (dried fish)
  • 1 rúgbrauð (rye bread)

Nutrition

  • Calories (kcal / KJ): 800 kcal / 3347 KJ
  • Fat (total, saturated): 40g, 15g
  • Carbohydrates (total, sugars): 30g, 5g
  • Protein: 80g
  • Fiber: 5g
  • Salt: 5g

Preparation

  1. 1.
    Rinse the hákarl under cold water to remove excess ammonia. Cut it into small bite-sized pieces.
  2. 2.
    Place the svið in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the meat is tender.
  3. 3.
    Slice the lifrarpylsa into thin rounds.
  4. 4.
    Slice the hangikjöt into thin strips.
  5. 5.
    Break the harðfiskur into smaller pieces.
  6. 6.
    Cut the rúgbrauð into thick slices.

Treat your ingredients with care...

  • Hákarl — Due to its strong flavor, hákarl is often enjoyed in small quantities as an acquired taste. Pair it with a shot of Icelandic schnapps (brennivín) to enhance the experience.

Tips & Tricks

  • If hákarl is not available, you can substitute it with pickled herring for a milder flavor.
  • Serve Thorramatur with traditional Icelandic condiments such as butter, skyr (Icelandic yogurt), and pickled vegetables.
  • To balance the strong flavors, serve the dish with a fresh green salad or a light cucumber and dill salad.

Serving advice

Serve Thorramatur on a large wooden platter, allowing guests to sample and enjoy the various components. Encourage them to try each ingredient individually to fully appreciate the unique flavors.

Presentation advice

Arrange the different elements of Thorramatur in an aesthetically pleasing manner on the platter. Use small bowls or ramekins for condiments and garnishes. Add sprigs of fresh herbs for a pop of color.

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