Plokkfiskur

Plokkfiskur is a traditional Icelandic fish dish consisting of flaked boiled white fish folded into a creamy potato and onion sauce. The name comes from the Icelandic verb for mashing, reflecting the dish’s mashed, homestyle texture. Cod or haddock are commonly used, but any firm white fish can be employed.

Typical ingredients include boiled potatoes, onions, butter, milk or cream, and a small amount of flour to thicken the sauce. The fish and potatoes are cooked until tender, then the fish is flaked and mashed with the potatoes. Onions are sautéed in butter, and a light white sauce is prepared with flour and milk, which is then stirred into the fish and potato mixture. The dish is seasoned with salt and pepper and may be enhanced with a touch of nutmeg or chopped parsley.

Serving recommendations emphasize simplicity. Plokkfiskur is usually served hot, with rye bread or flatbread on the side, and a pat of butter. Pickled beets or a simple salad are sometimes included as accompaniments. The dish is known for its comforting, hearty flavor and creamy texture.

Origins and variations: Plokkfiskur has long been a staple of Icelandic home cooking, valued as a frugal way to use leftover fish and potatoes. Recipes vary by household and region, with some versions using more or less sauce, or adjusting the onion and dairy balance. It remains a common feature in homes and in Icelandic eateries seeking a traditional, home-style dish.