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Þorramatur (Þorri platter): photo of the dish
Illustrative photo: The blanz — CC BY-SA 3.0, Wikimedia Commons
Holidays & entertaining

Þorramatur (Þorri platter)

Þorramatur is the traditional Icelandic platter served during the month of Þorri, from mid-January to mid-February. It brings together smoked, marinated and pressed meats and fermented products, ancient specialities preserved long before the cold arrived. C

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Ingredients

Ingredients

Accompagnement

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cook the potatoes in boiling salted water for 20 minutes, until tender.
  2. Simmer the liver sausage and the blood sausage in gently bubbling water for 20 to 25 minutes, without letting them burst.
  3. Cook the salted pork for 10 minutes in simmering water, then drain it.
  4. Cut the smoked, marinated meats and the pork into thin slices and arrange them on a large platter.
  5. Serve the potatoes, turnips and split pea purée alongside, then add the buttered rye bread.
  6. Present the skyr mixed with the cream, with the jam and the sweetened vinegar as accompaniments for the meats.
  7. Serve everything at room temperature, sharing the different specialities among the guests.

Variations and tips

Vegetarian version. Replace the meats with butter-sautéed mushrooms and roasted vegetables, keeping the skyr, the bread and the accompaniments.

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Original Ecomely recipe.