Saltkjötskökur

Salted meat cakes

You can easily buy salt meat in any supermarket in Iceland - fresh meat marinated in salt. Really extremely salty!

In other countries it's often hard to get such a kind of salt meat. I recommend cured pork tenderloin, but the meat pulp must then be seasoned with a pinch of salt.


Ingredients for 4 persons

500 g salt meat (weighed boneless)
1 onion
2 Tbsp margarine
2 slices of toast bread
250 ml milk
1/2 tsp pepper
1 egg
1 Tbsp flour
4 Tbsp breadcrumbs
Margarine for the pan


Preparation

Wash the salt meat, dry it thoroughly and cut it into very small pieces with a knife.

Cut the white bread (toast) into small pieces and soak it in the milk so that it soaks well.

Peel the onion and chop it finely.

Heat a teaspoon of margarine in a large pan and brown the onion pieces in it.

Then put the chopped salt meat, the soaked white bread with milk, the browned onions and the egg in a large bowl with the flour and breadcrumbs, mix thoroughly and season with pepper to taste. (Salt is unnecessary, real salt meat is definitely salty enough!)

Then shape the dough into flat, round cakes with moistened hands.

Heat the pan again, melt some margarine and fry the meatballs in batches until golden brown on both sides.

Serve the still warm salt meat cakes traditionally with boiled potatoes and vegetables.

Bon appetit!

[Translated from here.]