Recipe Courtesy of Chef Bjarni Gunnar Kristinsson

Yield: 4 Cooking Time: 1 Hour Difficulty: Easy Full Episode: A Taste of Iceland (Season 6)

Directions:

  1. Mix together the cucumber, celery, lemon juice, vinegar, chilly and olive oil in a bowl
  2. Lay the trout ribbons flat on a plate. Top the trout evenly with the celery and cucumber pickle.
  3. Break the goats cheese into little pieces and dot it around the salad before serving, with herbs for decoration.

Equipment:

Mixing Bowl
Measuring Spoons
Peeler
Knives
Popover Pan
Full Episode: A Taste of Iceland (Season 6)

Ingredients

  • 200 grams Smoked Trout Ribbons or Thinly-sliced Raw Trout
  • ½ Cucumber
  • 2 sticks Celery, shaved
  • 1 Lemon, iced
  • 3 tablespoons Apple Cider Vinegar
  • 1 Red chili, finely chopped
  • 4 tablespoons Olive oil
  • 50 grams Cottage Cheese