Islande

Plokkfiskur

Cod and potato mashed with onion and white sauce, served with dark rye.

Hangikjöt

Lamb smoked over sheep dung and birch, boiled and sliced cold at Christmas.

Kjötsúpa

Lamb and root vegetable soup with herbs, the winter meal since settlement.

Hákarl

Greenland shark fermented and hung for months, eaten in cubes with brennivín.

Pylsur

Lamb hot dog with raw and crisp onion, remoulade and sweet mustard.

Skyr

Strained cultured dairy, technically a cheese, eaten with milk and berries.

Rúgbrauð

Dark rye steamed for a day, sometimes in the ground near a hot spring.

Harðfiskur

Wind-dried haddock torn into strips and eaten with butter, like crisps.

Svið

Singed sheep's head halved and boiled, eaten from cheek to eye.

Lambakjöt

Free-roaming lamb grazed on herbs and moss, roasted simply with butter.

Humarsúpa

Langoustine soup with cream and cognac, served in the south-coast harbours.

Flatkaka

Thin rye flatbread cooked on a hot plate until scorched, topped with smoked lamb.

Kleina

Twisted cardamom doughnut fried in fat, kept in a tin for visitors.

Þorramatur

A midwinter tray of preserved foods: soured ram testicles, blood pudding, shark.

Brennivín

Caraway schnapps in a black label, nicknamed the black death.