Icelandic cuisine

Icelandic cooking is fish, lamb and dairy, prepared with few seasonings and respect for the ingredient.

Skyr, a cultured dairy product closer to cheese than to yoghurt, has been made here for more than a thousand years. It goes into desserts and sauces alike.

Wood was scarce on the island, so food was not smoked but soured, dried and kept in whey. Several of those methods are still in use.