Slimhinna

Slimhinna is a traditional Icelandic dish that originates from the southern region of the country, particularly around the town of Vík í Mýrdal. The name "slimhinna" translates to "thin skin" in English, referring to the thin, crispy layer of skin that forms on the surface of the dish during cooking. It is a type of baked fish dish, typically made with cod or haddock, though other types of white fish may also be used.

The preparation of slimhinna involves layering thin slices of fish, potatoes, and onions in a baking dish. The fish is usually pounded or flattened to create even layers, and the potatoes and onions are sliced thinly to match. The dish is then baked in the oven until the top layer becomes golden and crispy, forming the characteristic thin skin. Traditionally, slimhinna is served with a simple side of brown sauce, which is made from a mixture of brown sugar, vinegar, and sometimes spices like allspice or cloves.

Slimhinna is often enjoyed as a comforting home-cooked meal, especially during colder months. It reflects Icelandic culinary traditions, which emphasize simple, hearty dishes made with locally sourced ingredients. The dish is not widely known outside of Iceland but remains a beloved part of the country’s regional cuisine. Its preparation requires patience and attention to detail, particularly in achieving the perfect thin, crispy skin layer. While similar to other baked fish dishes, slimhinna is distinguished by its specific technique and the crispy texture that sets it apart.