Reykjavík Grapevine - 06.05.2016, Blaðsíða 51

THE SKYR
CHRONICLES:
Skyr Omelette,
Power Breakfast
Hverfisgata 12 · 101 Reykjavík
Tel. +354 552 15 22 · www.dillrestaurant.is
Lífið er saltfiskur
#109 Dill is a Nordic restaurant with its
focus on Iceland, the pure nature and
all the good things coming from it.

It does not matter if it’s the
ingredients or the old traditions, we
try to hold firmly on to both.
There are not many things that make
us happier than giving life to old
traditions and forgotten ingredients
with modern technique and our creative
mind as a weapon.
1 0 1 Ó Ð I N S T O R G R E Y K J A V Í K Í S L A N D S N A P S B I S T R O . I S
s n a p s b i s t r o @ s n a p s b i s t r o . i s + 3 5 4 5 1 1 6 6 7 7
F R E N C H O N I O N S O U P
I c e l a n d i c Í s b ú i c h e e s e , c r o û t o n s
2 . 3 0 0 . k r
M O U L E S M A R I N I È R E S
s t e a m e d m u s s e l s f r o m B r e i ð a f j ö r ð u r
2 . 1 0 0 . k r
F I S H O F T H E D A Y
c h e f ´ s s p e c i a l
3 . 6 0 0 . k r
E s t . 2 0 1 2R e y k j a v i k
Many people describe skyr as Ice-
landic “yogurt,” but it’s actually a
cheese. Traditional skyr is really
high in protein, but most of the
small cups you buy in grocery
stores and gas stations are packed
with sugar. I’m not Icelandic. I
moved here over a year ago and I’m
fascinated by skyr.
I’ve experimented with it—some-
times succeeding, and sometimes
failing miserably. I’ve written
down all my successes. Give them
a try and let me know what you
think.
Skyr Omelette:
This is not a traditional Icelandic
food, but it’s delicious and looks
great. Remember to get plain
skyr—not vanilla! All the recipes
for the next few weeks will involve
plain skyr. I use salt, pepper and
garlic to give the skyr an almost
goat cheese-like flavour. You can
also try this with various herbs
smashed in with the skyr. I would
try this basic one first. It’s clean,
delicious and packed with protein.
Ingredients:
2 cloves of garlic
A tub of skyr
Chives (or green onions)
Butter
Eggs
Sea salt and freshly ground pepper
Method:
Peel, smash and dice your garlic.
Mix in a few scoops of skyr with
the garlic and add salt and freshly
ground pepper. Whisk vigorously.
Heat a non-stick pan to very low.
Add a teaspoon of butter, which
should just melt slowly. Turn the
heat up until the butter just starts
to bubble. Whisk two or three eggs
until smooth and add to the pan.
Mix the eggs around until they
start to clump up. Let the eggs
sit at low temperature and cook
slowly. You don’t want the eggs to
brown. Place about two teaspoons
of the Skyr mixture in the middle
of the omelette. When it’s done,
gently roll the omelette with your
spatula. Place the omelette on a
plate and lightly butter the outside
again. Sprinkle on the chives and
cracked black pepper.
SHARE: gpv.is/skyr1
Sæta Svínið &
Johansen Deli
Words by YORK UNDERWOOD Photos by ART BICNICK
Words by ELIJAH PETZOLD
Photos by HREFNA BJÖRG
Recipe
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