Faroe Islands recipes
Recipes from Faroe Islands: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Ræst Kjøt: Faroese Fermented Lamb, Gently Boiled and Served with Potatoes
What ræst kjøt is, how it differs from the drier skerpikjøt, and how to cook commercially prepared ræst kjøt at home: a quiet simmer, plain boiled potatoes, and the røst súpan soup as a separate way to eat it. Covers choosing the meat, why fresh lamb is not a substitute, and why the fermentation itself is not a home project.
Ræstur Fiskur: Faroese Fermented Fish Simmered with Potatoes
How to cook ræstur fiskur, the wind-dried, fermented fish of the Faroe Islands, the way a Faroese home recipe does it: shop-bought fermented fish simmered gently in the same pot as salted potatoes. Covers what ræst means, how it differs from fully dried turrur, garnatálg or melted butter and onion on the side, safe thawing and cooking, and why ordinary salted or dried fish is not a substitute.