Cucumber dip
Recently, someone was searching an Iceland Facebook group for a recipe for a specific cucumber salsa. Yes, of course, cucumbers aren't "traditionally Icelandic". The first confirmed reports of attempts to grow cucumbers in Iceland date back to 1890 - and back then, only five cucumbers were harvested; it didn't go well. Cucumbers and the Icelandic climate don't mix particularly well.
The first Icelander to cultivate cucumbers using hot springs in Iceland was probably the horticulturalist and later shipowner and herring manufacturer Óskar Halldórsson (1893 - 1953), who cultivated cucumbers with more success in 1913/14 in Reykir in the municipality of Mosfellsbær.
Today, cucumbers in Iceland are grown in greenhouses using geothermal energy, and around 99% of the cucumbers sold in Iceland are also grown in Iceland.
In an old newspaper article from Morgunblaðið from 1985, I also found a recipe online for a cucumber dip - with sour cream, blue cheese, and ground, salted peanuts. I thought it sounded so interesting, I had to try it!
Ingredients
[Translated from here.]
1 cucumber
200 ml sour cream
100 g salted peanuts
100 g firm blue cheese
Preparation
Set aside a few peanuts for decoration and grind the rest with a blender.
Cut the firm, preferably crumbly blue cheese into small pieces.
In a large bowl, thoroughly mix the sour cream with the ground peanuts and the crushed blue cheese.
Peel and grate the cucumber, add it to the dip and stir in.
Season to taste with some fresh pepper if desired.
Pour the dip into a fresh bowl or dish, scatter the peanuts on top for decoration, and then serve well chilled with cookies, crackers, or similar.
Bon appetit!
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