Icelandic Salmon Grill Food

ICELANDIC SALMON GRILL

Steps:

• Place two large pieces of tin foil down.
• Spread sliced onion pieces from one onion, on tin foil the length of the salmon.
• Lay salmon whole or fillet pieces on top of the onion slices.
• Salt & Pepper to taste.
• Lightly spread butter or margarine on salmon.
• Sprinkle with your hand, brown sugar over salmon (Medium coverage).
• Cover salmon with remaining onion slices.
• Cover salmon with two pieces of tin foil and crimp sides together. Place on grill and check after about 10 minute Do not over cook the salmon. When salmon changes color and can be flaked with a fork your fish is done.

SWORDFISH ON THE GRILL

Steps:

• Take a piece of tin foil, 2 times the size of the fish, and flatten it out on the table.
• Put the Swordfish on it.
• Dot with butter and Seasonings.
• Fold up tin foil so it has an envelope at the center top.
• Then roll up the sides to keep the butter in.
• This allows air to escape, and turns the tin foil into a little oven.
• Place on VERY low flames on grill for 22-25 minutes per pound.
• Place cooked wrapped fish on platter.
• Unwrap foil, serve fish with a spatula, Toss foil, and enjoy!

ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)

Steps:

• In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed.
• Turn out onto a lightly oiled surface and knead until smooth and cooled.
• Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
• Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
• On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes.
• In a skillet, heat 2 inches of fat to 375° to 400°F Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
• Fold the dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. (Remember the paper snowflakes we cut out as kids?).
• Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling.
• When cool, sprinkle with powdered sugar, if desired.
• Store in an airtight container in a cool place or in the freezer until ready to serve.