Plokkfiskur (Icelandic Fish & Potato Mash)

About This Recipe

Plokkfiskur began as a practical, resourceful way to use up leftover boiled fish and potatoes in Icelandic households, and over generations it evolved into one of the country's most cherished comfort dishes in its own right, appearing on menus from humble home kitchens to upscale Reykjavík restaurants. Poached white fish — traditionally cod or haddock, given Iceland's deep fishing heritage — is flaked and folded together with mashed potatoes and a light, milk-based béchamel sauce, along with sautéed onion, creating something between a chunky mash and a creamy fish hash rather than a soup or stew in the conventional sense. The dish is deliberately simple and mild, letting the freshness of the fish speak for itself rather than masking it with heavy seasoning, though a pinch of curry powder is a common and beloved regional touch that adds warmth without overwhelming the delicate fish. Plokkfiskur is traditionally served with dense, slightly sweet Icelandic rye bread (rúgbrauð) generously spread with butter, and a dollop of the bread on the side to scoop up the creamy mash is considered essential rather than optional — the contrast between the soft fish mixture and the chewy, malty bread is central to the dish's appeal.

Ingredients

Serves 4

• 600 gcod or haddock fillets, skinless
• 500 mlwhole milk, for poaching
• 1bay leaf
• 800 gstarchy potatoes, peeled and cubed
• 3 tbspunsalted butter
• 1 largeonion, finely diced
• 3 tbspall-purpose flour
• 0.5 tspcurry powder (optional)
• 1.5 tspfine salt, plus more to taste
• 0.25 tspwhite pepper
• 100 ggrated cheddar or Icelandic cheese, for topping (optional)
• 4 slicesIcelandic rye bread (rúgbrauð), buttered, for serving

Instructions

1. 1

   Boil the potatoes

   Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and roughly mash, leaving some texture — not perfectly smooth.

2. 2

   Poach the fish

   In a separate pan, gently heat the milk with the bay leaf until steaming but not boiling. Add the fish fillets and poach 6-8 minutes until just cooked through and flaking easily. Remove the fish with a slotted spoon, reserving the poaching milk, and flake into large chunks.

3. 3

   Sauté the onion

   In a large skillet, melt butter over medium heat and sauté onion until soft and translucent, about 5-6 minutes.

4. 4

   Build the sauce

   Sprinkle flour over the onions and stir to coat, cooking 1-2 minutes. Gradually whisk in the reserved poaching milk to form a smooth, light béchamel-style sauce. Simmer 3-4 minutes until slightly thickened.

5. 5

   Combine

   Fold the mashed potatoes and flaked fish gently into the sauce, along with curry powder if using, salt, and white pepper. Stir gently to keep the fish in large flakes rather than breaking it down further.

6. 6

   Finish and serve

   Warm through for a few minutes. If desired, sprinkle grated cheese over the top and place briefly under a broiler until melted and lightly golden. Serve hot with buttered rye bread.

Variations

• •

  Some versions add diced carrot to the sauté step for a touch of sweetness and color.

• •

  A gratin-style finish tops the dish with breadcrumbs and cheese, then broils until crisp on top.

• •

  Smoked haddock can replace fresh cod for a deeper, smokier flavor throughout the dish.

Storage

Refrigerate leftovers up to 2 days; reheat gently on the stovetop or in the microwave, stirring occasionally, as the sauce can separate slightly if overheated. Not recommended for freezing, as the potato and béchamel texture suffers on thawing.

Frequently Asked Questions