National Dish Iceland: Plokkfiskur with Melted Cheese (Recipe)
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Meet Plokkfiskur, the creamy fish and potato mash that generations of Icelanders have grown up on. This version crowns the classic with melted cheese, turning a thrifty fisherman’s supper into something wonderfully rich and golden. Fresh cod, buttery onions and soft potatoes come together in minutes, and a squeeze of lemon keeps everything bright. It is honest, warming food, made for grey afternoons and hungry households.
About Plokkfiskur with Melted Cheese
Plokkfiskur is a traditional Icelandic dish built from fresh fish, potatoes and a creamy sauce. It is not only a cornerstone of the island’s cooking but also a reminder of how closely Icelanders have always lived with the sea. The dish has its roots in the days when fishermen supplied the country with the day’s catch, and it was often thrown together from whatever was left over. Plokkfiskur is a lovely way to taste the flavours of the North Atlantic while keeping a much-loved tradition alive.
Ingredients (serves 1–2)
- 300 g fresh fish (cod or haddock, for example)
- 300 g potatoes
- 1 onion, finely chopped
- 50 g butter
- 400 ml milk or a plant-based alternative
- 100 g melting cheese, grated
- Salt and pepper to taste
- A squeeze of lemon juice
Shopping for the ingredients
For plokkfiskur, the freshness of the fish matters more than anything else. Locally caught fish will always give you the best flavour, so it is worth a trip to a proper fishmonger or a supermarket with a good fresh counter. The potatoes should be firm and well stored, and the quality of the onions makes a surprising difference to the finished dish as well.
Preparing the dish
Before you start cooking plokkfiskur, get everything ready and to hand. Begin with the potatoes: peel them and cut them into evenly sized pieces so they cook through at the same rate. The fish should be broken into bite-sized chunks so it sits well in the creamy sauce. This groundwork only takes a few minutes, but it is what keeps the texture and flavour of the dish in balance.
Step-by-step instructions
- Boil the potatoes in a pan of salted water until soft, then drain and set aside.
- Meanwhile, heat the butter in a frying pan and sweat the chopped onion until golden.
- Add the fish and fry briefly, then pour in the milk or plant-based alternative.
- Add the cooked potatoes and stir everything together until you have a creamy consistency.
- Finally, stir through the grated cheese and season with salt, pepper and lemon juice.
Gluten-free / lactose-free version
For a gluten-free and lactose-free take on plokkfiskur, use a gluten-free flour to thicken the sauce and reach for a plant-based milk. Soya, almond or coconut milk all work beautifully and each lends the dish its own character. Choose a lactose-free cheese, or a vegan one if you want to leave dairy out altogether. These small adjustments mean that anyone with an intolerance can still sit down to a proper bowl of it — much like a carefully made Fiskisupa Med Rjoma.
Tips for vegans and vegetarians
There are creative ways to adapt plokkfiskur for vegans and vegetarians. Instead of fish, try smoked tofu or mashed white beans for a similar texture and bite. Milk can be swapped for a plant-based alternative that is equally creamy. Do adjust the seasoning as you go, so the result still tastes rounded and satisfying rather than flat.
More tips and tricks
A few pointers for plokkfiskur: keep your ingredients as fresh as possible and avoid frozen fish where you can, since freshly landed fish carries far more flavour. Another quiet secret is to season the potatoes generously, because they form the backbone of the whole dish. Experiment with different herbs — dill in particular — to refine the finished result.
Adapting the recipe to your taste
The recipe is easy to bend to personal preference. You might add extra spices such as paprika or garlic for more depth. If you love your vegetables, try folding in a handful of spinach or peas towards the end. Adjustments like these not only broaden the flavour but make the dish a little more nourishing too. Serve it with a slice of Rugbraud and you have a complete meal.
Ingredient substitutions
If certain ingredients are hard to find, there are plenty of alternatives. The fish can be swapped for salmon or trout, and sweet potatoes stand in nicely for regular ones if you want a gentler sweetness. Other good melting cheeses such as Gruyère or mozzarella work just as well as the traditional choice when you fancy a slightly different note.
Drink pairing ideas
A traditional Icelandic dish like plokkfiskur calls for light, refreshing drinks. A cold pale ale is an excellent match and underlines the savoury flavours. A glass of dry white wine or a crisp sparkling wine also balances the creaminess nicely. For an alcohol-free option, a homemade lemonade with fresh herbs makes a very welcome addition.
Serving and presentation ideas
Presentation can do a lot to whet your guests’ appetite. Serve the dish in a rustic bowl that brings out its warm, creamy colours. A topping of fresh herbs such as parsley or dill adds both colour and aroma, and a few lemon slices on the side look good and taste even better. Follow it with something sweet like Skyr Med Blaberjum for a properly Icelandic supper.
A bit of history
The story of plokkfiskur goes back a long way and is bound up with Iceland’s maritime traditions. The dish came about when fishermen kept the choicest parts of the catch and used the remaining pieces for the family table. Over the years the recipe has evolved, but it remains a fixture of Icelandic cuisine and of everyday home cooking. Today it is popular far beyond the island and has found admirers internationally.
More recipe ideas
Summary: Plokkfiskur with Melted Cheese
To sum up, plokkfiskur with melted cheese has earned its place as a simple but delicious dish of the Icelandic kitchen. The combination of fresh fish, creamy sauce and potatoes makes it proper comfort food for cold days. Because the ingredients can be adjusted so freely, it is both versatile and reliably satisfying. Add to that the cultural thread running through it, and you have a dish well worth cooking at least once.
