Reykjavík Grapevine - 03.06.2016, Page 54

The Skyr Chronicles:
Icelandic Poutine
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—
sometimes succeeding and some-
times failing miserably. I’ve writ-
ten down all my successes. Give
them a try and let me know what
you think.
Icelandic Poutine:
I realize if you’re not using squeaky
cheese curds, it’s not poutine, but
there are a few hockey rinks and
bowling alleys west of Quebec
that try to pass off poutine with
shredded mozzarella—so there are
worse abominations out there.
This is Icelandic Poutine. Ac-
tually, if you get skyr that hasn’t
been whipped, you can wrap it in
cheesecloth and put a little weight
on it overnight. This makes the
Skyr solid and crumbly, but it’s
still more of an oozy melt than the
stringy, squeaky cheese curd origi-
nal.
I like it this way. It’s a rich sauce
and a peppery gravy. I won’t be
singing the Log Rider’s song, but
I still feel like the rest of Canada
should send me money.
WARNING: You can’t live off this.
It’s definitely hungover/drunk/
comfort food. You will die if you try
to live off this, but hey, “Don’t skyr
the reaper…”
Ingredients:
3 cloves of garlic
A tub of skyr
Steak spice
Chives
Olive oil
Potatoes
3L of vegetable oil (or sunflower or
canola)
Gravy (You decide if you have drip-
pings lying around or if you need to
make it from a package)
Sea salt and freshly ground black
pepper
Method:
Dice potatoes into fries and deep
fry at 205 °C.
Mix skyr with steak spice, garlic,
salt and pepper. I use a hand blend-
er. Drizzle in about 2 tablespoons of
olive oil.
Make gravy.
Season fries with salt and drizzle
Skyr and gravy on top.
Dice chives and toss on top as a
garnish.
SHARE: gpv.is/skyr3
Sæta Svínið &
Johansen Deli
Words YORK UNDERWOOD Photo ART BICNICK
Words by ELIJAH PETZOLD
Photos by HREFNA BJÖRG
Icelandic Food & Cookery
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