Iceland cuisine

Iceland's most famous fish soup, typically made with cod and potatoes.

Fish fillets breaded and fried, a common Icelandic meal.

A tangy side dish made from fermented cabbage.

A tangy, salty cheese made from sheep's milk, often served with bread or as a snack.

Fermented shark meat, a traditional Icelandic delicacy.

Dried cod marinated in cow's milk, salt, and herbs.

Cabbage leaves stuffed with meat and vegetables, then cooked.

Beef cured with salt and spices, a traditional meat dish.

A delicacy made from fish eggs, often served as a topping.

A soup made with fish roe, vegetables, and broth, often served with dumplings.

Soft, fluffy dumplings made from mashed potatoes and flour, often filled with fish roe and served with soup.

Small rolls made with fish roe, vegetables, and broth, often served with dumpling soup.

A stew made with fish roe, vegetables, and broth, often served with dumplings.

Soft, fluffy dumplings made from mashed potatoes and flour, often served with fish roe dumpling stew.

Small rolls made with fish roe, vegetables, and broth, often served with dumpling stew.

Soft and fluffy dumplings made from mashed potatoes and pickled fish roe.

Soft and fluffy rolls made from mashed potatoes and pickled fish roe.

A salad made with fish roe, vegetables, and dressing.

A soup made with fish roe, vegetables, and broth.

Soft and fluffy rolls made from mashed potatoes and pickled fish roe, served in a soup.