Rækjusalat

Crab salad

I like to eat crabs, but unfortunately the rest of my family doesn't. That's why we rarely have a dish with crabs - but I really wanted to try this recipe for a crab salad. It sounded so wonderfully simple!

Child no. 3 approached very hesitantly with an "Ugh, that looks disgusting!", but tried a small spoonful of the crab salad on his bread, thought about it - then took another small spoonful and decided: "For crabs, this tastes really delicious here!",

I'll take that as a compliment!

Ingredients

50 g mayonnaise

200 g plain skyr

3 hard-boiled eggs

250 g crabs

1/2 organic lemon

1 pinch of pepper

1/2 tsp coarse sea salt

1 tsp dill tips

Preparation

In a large bowl, mix the mayonnaise with the skyr until creamy.

Peel the hard-boiled, cold eggs and cut them lengthwise and crosswise into small pieces with an egg slicer.

Then add the egg pieces and the crabs to the skyr mixture.

Grate the lemon on top and then add a tablespoon of lemon juice.

Season with salt, pepper and dill and mix thoroughly.

By the way, I used coarse sea salt with seaweed to emphasize the taste of the sea. I think next time I'll try birch smoke salad or maybe a bit of fried bacon!

Tómatsúpa

Tomato soup

Of course, this is not the recipe for the delicious homemade tomato soup that is available in Friðheimar. But it's an Icelandic recipe for a very tasty tomato soup - with carrots, bell pepper, lots of different tomatoes, plus mozzarella cheese, salt and a lot of pepper!

With fresh bread or baguette, a delicious and satisfying meal.

Ingredients

1 carrot
1 yellow bell pepper
1 Tbsp butter

2 tsp ground cuminl
800 g tomatoes

freshly ground pepper
salt
750 ml water

fresh basil

mozzarella cheese 

Preparation

Wash and clean the carrot and peppers and cut them into small cubes.

Melt the butter in a large saucepan and then fry the vegetables and cumin briefly over low heat. 

Wash, clean and chop the tomatoes. 

Add the tomato pieces to the pot along with plenty of pepper and a little salt and simmer over low heat for about 30 minutes. 

Then season the soup to taste, puree to taste and add the fresh basil.

Cut the mozzarella cheese into slices, place on the plates, pour the soup over it and sprinkle with a little pepper.

Serve the tomato soup with fresh bread, herb butter baguette or similar.