A rustic Icelandic mash of boiled fish, potatoes, and onions bound with butter and milk, heartier and chunkier than its cousin plokkfiskur.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: chives, butter pat
Accompaniments: rye bread
Instructions
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1
Boil potatoes in salted water until tender, about 15 minutes. Drain.
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2
Poach haddock in gently simmering water for 8 minutes until flaky. Drain and flake.
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3
Sauté onion in butter until golden, about 5 minutes.
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4
Add potatoes to the skillet and mash roughly. Stir in flaked fish and milk.
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5
Heat through, mashing to desired consistency — keep it chunky.
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6
Season with salt and pepper, garnish with chives, and serve hot.
Did You Know?
Plokkari and plokkfiskur are often confused, but plokkari is the simpler, more rustic version that farmworkers ate daily.
Chef's Notes
Equipment Tips
- large pot
- potato masher
- skillet
Garnishing
chives, butter pat
Accompaniments
rye bread
The Story Behind Plokkari
Plokkari represents the most basic form of Icelandic home cooking — fish and potatoes mashed together with whatever fat was available. It was the everyday meal of fishing communities, using the day's catch and stored potatoes. While plokkfiskur uses bechamel, plokkari is rougher and more direct.
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