Plokkfiskur from Iceland

Total Time
Prep 10 mins
Cook 15 mins

My DH was excited when I found this recipe in *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. The English translation of *Plokkfiskur* is *Mashed Fish* but I found that title more than a little off-putting for something that is so favored here & opted to use the Icelandic word. Per the intro, "In early times when Icelandic housewives served poached haddock (or other white fish) w/boiled potatoes several times a wk, there were usually leftovers & they were typically incorporated into this simple & very popular dish. Today people buy fresh fish just to make this dish & it is even sought after & found in upscale restaurants." (Times have been estimated, but this recipe begins w/the fish & potatoes already cooked so that time is not reflected) *Enjoy* ! - *Edited to Add* on 10/3: When visiting w/an Icelandic friend tonite Re this recipe, she said this dish is also popular in a gratin form that adds cheese (usually Gouda) to the mix, tops it w/extra cheese & then finishes it in the oven to heat thru & melt the cheese. *Yum* !

Ingredients Nutrition

  • 560 g haddock (cooked, 1 1/4 lbs) or 560 g cod (cooked, 1 1/4 lbs)
  • 560 g potatoes (boiled & peeled, 1 1/4 lbs)
  • 1 white onion (chopped finely)
  • 350 ml milk (12 oz)
  • 55 g butter (2 oz)
  • 3 tablespoons flour
  • salt and pepper
  • 2 tablespoons chives (freshly snipped to add color, flavor & garnish)


  1. Skin, bone & break up the fish into flakes.
  2. Roughly chop potatoes & finely chop onion.
  3. Slowly heat milk in a saucepan almost to a boiling point.
  4. In a med to lrg sized non-stick saucepan (while the milk is heating), melt butter & saute onion over med-heat till soft. Do not allow it to brown.
  5. Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
  6. Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
  7. Add potatoes & stir gently. Cook over low-heat till heated through.
  8. Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
  9. UPDATE: I have made this recipe now & it actually comes together faster than the time stated, esp w/the fish & potatoes cooked well-ahead & just heated in the cream sauce. Pls take *SEASON LIBERALLY* to heart. I used McCormick Lemon Pepper & Seasoning Salt liberally in the prep, we added more at the table & it was perfect w/this!


Most Helpful

You forgot the Rúgbrauð, still a good recept

45patrik November 22, 2016

My GF and I passed thought Iceland this September and somehow missed this dish... Anyway, we made it last night, adding the Gouda...It was absolutely wonderful! About an hour total prep if not preparing the potatoes and fish beforehand.

tomszack December 17, 2007

I've been making this with salmon - the kind that comes in a airtight bag - and it's delicious! Sometimes I add a pinch of dill for a different take on the recipe. Good post!

Wineaux September 21, 2007

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