flammefri

Flammefri is a traditional Icelandic dish that has gained popularity in recent years, particularly among those interested in Icelandic cuisine. The dish consists of a large, flatbread topped with a variety of ingredients, including smoked fish, cheese, and sometimes eggs. The flatbread, known as "friðþorskur," is made from a simple dough of flour, water, and sometimes milk, which is then rolled out and baked until crispy.

The smoked fish used in flammefri is typically herring or cod, which is cured and smoked to enhance its flavor. The cheese is usually a hard cheese like Gouda or Emmental, which is grated and sprinkled over the fish. Some variations of the dish may include boiled eggs, which are sliced and placed on top of the cheese.

Flammefri is typically served as a main dish, accompanied by a side of potatoes or other vegetables. It is often enjoyed with a side of butter or a creamy sauce, such as a remoulade or a simple mayonnaise. The dish is also popular as a snack or a light meal, and can be easily prepared in advance and reheated when needed.

The origins of flammefri are not well-documented, but it is believed to have been influenced by both Icelandic and Scandinavian culinary traditions. The dish is often compared to other flatbread dishes, such as the Swedish "fiskbulle" or the Norwegian "fiskesuppe." Despite its relatively recent popularity, flammefri has become a beloved dish in Icelandic cuisine, and is often featured in restaurants and food festivals throughout the country.