forréttir

Forréttir, the plural form of forréttur, are the first course of a meal in Icelandic cuisine. The word derives from fyrir, meaning “before,” and réttur, meaning “dish” or “course,” highlighting their role as the introductory dish of a meal.

In practice, forréttir can be served cold or warm and are typically small portions intended to stimulate the appetite. They appear at the start of a multi-course meal, whether in homes or in formal dining settings, and may be tailored to seasonality and available local ingredients. The course often showcases fresh flavors and careful balance to set the tone for the dishes that follow.

Typical forréttir include seafood-based preparations such as smoked fish or trout, shrimp or langoustine preparations, and light salads or terrines. Hot starters may feature soups, small meat pastries, or other light warm dishes. In many restaurants, forréttir are an opportunity to highlight Icelandic ingredients, such as seafood, dairy products, or cured meats, presented in concise, appetizing portions.

The course is used across various contexts, from intimate home dinners to larger banquets and celebrations. While not every meal in Iceland includes a forréttur, the course remains a recognizable element of traditional and contemporary Icelandic dining, emphasizing seasonality, locality, and culinary finesse at the outset of the meal.