Skálmari

Skálmari, also known as Icelandic smoked haddock, is a traditional Icelandic dish that has gained popularity worldwide. The dish consists of haddock fillets that are cured, smoked, and then cooked. The process of curing involves soaking the fish in a brine solution, which helps to preserve it and develop its unique flavor. After curing, the fish is smoked over wood chips, typically using birch or apple wood, which imparts a distinct smoky taste.

Skálmari is typically served cold, sliced thinly, and often accompanied by a side of boiled potatoes and a tangy sauce made from sour cream, dill, and lemon juice. The dish is known for its rich, smoky flavor and tender texture, making it a favorite among those who enjoy seafood.

The origins of skálmari can be traced back to the fishing communities of Iceland, where haddock was a common catch. The curing and smoking process were developed as a way to preserve the fish during the long, cold winters. Today, skálmari is enjoyed not only in Iceland but also in other countries, particularly in Europe and North America, where it has become a popular dish in many restaurants and homes.

Despite its simplicity, skálmari is a dish that showcases the unique flavors and techniques of Icelandic cuisine. Its popularity continues to grow, and it remains a beloved part of Icelandic culinary tradition.