forrétt

Forrétt, also known as a starter or entrée, is a course served before the main dish in a meal. It is typically a small dish that is served to stimulate the appetite and prepare the diner for the main course. Forrétts can vary widely in their composition and presentation, ranging from simple salads and soups to more elaborate dishes such as terrines and pâtés. They are often used to showcase seasonal ingredients and culinary techniques, and can be a way to introduce a variety of flavors and textures to the diner.

In Icelandic cuisine, forrétts are an important part of the meal. They are often served as a separate course, and can include dishes such as skyr (a type of yogurt) with berries, or a cold smoked fish salad. In other cultures, forrétts can include a wide range of dishes, such as gazpacho in Spanish cuisine, or a variety of small plates in French cuisine.

Forrétts can be served hot or cold, and can be made from a variety of ingredients, including vegetables, meat, fish, and dairy products. They can be simple or complex, and can be used to introduce a variety of flavors and textures to the diner. In many cultures, forrétts are an important part of the meal, and are often used to showcase the best of a region's ingredients and culinary techniques.