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Reykjavik (Iceland)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
460kcal
36gProtein
40gCarbs
20gFat
4gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🐟 Fish
🥛 Dairy
Plokkfiskur
How to order / say it
Say it
Plokkfiskur — [PLOK-fis-kur]
Order
I'd like the plokkfiskur, please.
Locally
Ég myndi vilja plokkfisk, takk.
Say locally
A dish made of mashed fish and potatoes in a creamy sauce.
Why try it?
Plokkfiskur is an everyday staple in Iceland, traditionally made with leftover fish. It reflects Reykjavík's pragmatic approach to resourceful and sustainable cooking.
How it tastes
Creamy and mild, plokkfiskur combines the flavors of flaky fish with potatoes, seasoned with salt and pepper, often served with rye bread.
Origin & History — first documented: 1850
This dish likely originated in the 19th century, during a time when waste was minimized and fishermen utilized every catch. Originally a humble dish, it remains popular for its taste and simplicity.
Recipe
Ingredients
- 🐟 300 g cod fillet
- 🥕 200 g potato
- 🧄 100 g onion
- 🥛 200 ml cream
- 🥛 50 g butter
- 🧂 1 tsp white pepper
Method
- 1 Boil potatoes until soft, then mash and set aside.
- 2 Cook fish gently in water, drain and flake.
- 3 Sauté onions in butter until soft.
- 4 Combine mashed potatoes, fish, onions, cream, and seasonings; mix well and heat through.
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