My Tips for Adding Depth to Icelandic Herbs and Sauces
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In LaBouffe, I often return to simple tips, because I prefer calm honesty to showy theatrics. When I cook with Iceland in mind, I first think of flavours that hold up against the cold and wind without overpowering the ingredients. I rely on dill, chives, thyme, caraway and, occasionally, angelica—herbs and aromatics that pair beautifully with fish, rye bread, lamb and root vegetables. In Reykjavik, the damp air and hot springs evoke a clean, precise, almost graphic cuisine for me, one in which seasoning must remain clearly legible. I proceed as I do in photography: I look for the right contrast, not an accumulation. A touch of mild mustard, a little vinegar, skyr for roundness, and I let the rest breathe. My favourite uses are practical and very easy to maintain day to day. For instance, with a lightly cured or smoked salmon fillet, I make a skyr, dill and lemon sauce: it brings freshness without weighing things down, and remains perfectly in keeping with the Icelandic spirit. Another example: with roast lamb or new potatoes, I melt brown butter and flavour it with thyme and caraway; I then find that subtle warmth that holds a complete meal together. I also always keep a mustard-and-dill sauce base on hand for white fish, along with an herb oil for drizzling over roasted vegetables. These are the kinds of tips I enjoy in LaBouffe: they add flavour, respect the body’s rhythm, and leave room for pleasure without overdoing it.
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