No, not what the daughter would have you believe that I have reached my dotage, but Saga as in a Viking tale, this one of Iceland, a place which cherishes it’s Viking history, a place full of contrasts, a place I have long wanted to visit, while Hubby has been before, the place were we welcomed in 2008.
Over the coming week I will be posting a variety of Sagas from our trip this first one will be about the food.
In Iceland the hot snack choice is hot dogs, in fact for some it is the national food. The most famous hot dog stand is Bæjarins beztu pylsur near the harbour, and we followed in the steps of Bill Clinton and Metallica and tasted their wares. We didn’t eat the 13 it was reported that Clinton ate but we did enjoy them. There they keep them simple cold crispy onions, warm fried onions, tomato ketchup, mustard and Icelandic mayo, elsewhere they add all kinds of things to them, prawn cocktail for one! Bæjarins beztu pylsur, is as the name translates the best damn hot dogs in town! It is also probably the cheapest food in town - maybe that is why they are so popular.
On our first evening we went out for a meal to a good but not the best restaurant in Reykjavik, one which served Icelandic food and where a glass of red wine cost £20! Apart from the hot dogs, petrol 13p a litre, the electricity and heating virtually free, nothing in iceland is cheap. But I digress back to the meal and our first, and certainly my last taste of guillemot, served with a thick berry sauce which is very strong and appeared on many dishes. After some discussion we agree the taste was most like strong pigeon. We also had Icelandic lamb for the first, although not the last time. If anyone has ever doubted how an animal is kept and what it is fed on affects the flavour, then they need to taste Icelandic lamb. Firstly it is virtually fat free, with no marbling, the fat on these lambs is all on the outside under the skin to keep them warm, this means the texture is very different to what we know in this country. Secondly lambs spend most of their time eating berries and very tough grass, which gives the flesh a gamey flavour. If we had not known we were eating lamb we would have thought it was roe deer, not as strong in flavour as venison. Lastly the cheese board, all but one of the cheeses was Icelandic, all were soft and brie like, with brie itself being the one non-Icelandic cheese, my favourite was Hofdingi (the waiter wrote the name down for me) which had a slight blue flavour but no blue through the cheese.
During the rest of our time the only other different food we tried was smoked puffin, a local delicacy, which I could certainly live without, cold smoked and tasting like liver! Neither the puffin nor guillemot had the fishy flavour I was expecting.
Of course being Iceland the best, and most reasonably priced food was the fish, langoustines, which they call Norwegian lobsters and are not much smaller than a lobster, large wonderfully fresh scallops, monkfish, large tiger prawns, cod is still their main source of income and the most used fish, but haddock is increasing in popularity. When we were in Norway we tasted the salt dried cod they produce, the memory of it was enough to put us off trying the Icelandic version made with haddock! They also like most countries in that part of the world they are very fond of pickling herring, Hubby thoroughly enjoyed tasting it in all it’s various forms.
This brings me on to one of the strangest tastes I have ever encountered. An Icelandic version of a Toffee Crisp, sorry I seem to have mislaid the wrapper so can’t tell you the actually name of it. Laying all the way along the middle of it was a strip of liquorice. On reading other sweet wrappers it soon became obvious that by far the majority of Icelandic sweets contain liquorice, and it is also a popular ingredient in cooking, I passed on the lamb with liquorice sauce, and the pickled herrings with liquorice! Apparently sugar was late in getting to Iceland and they used liquorice as a sweetener.
Any saga about Iceland’s food would not be complete without a mention of the ‘Autumn Soup’. Traditionally an Icelandic Autumn staple using up the last of the fresh vegetables and lamb, it reminded me of the soup my mother used to make on a Monday when we had had lamb for the Sunday roast. It can probably best be described to those who have never tasted it as Scotch broth without the barley. Each version of it was slightly different, but if you every venture to Iceland and need heated up it is definitely not one to be missed.
Oh and by the way, if you order chips in Iceland, don’t expect them to come with salt and vinegar, because they don’t, instead they come sprinkled with paprika.