Dear LPG,

I hope that by now, anyone who has followed my culinary journey around the independent world will know that for all my attempts at cooking new recipes, I still seem to have a lot to learn, but I continue to prove that even the most basic cook can come up with something vaguely resembling the original.

I have to tell you that I both studied the recipe and the video in great detail before attempting this dish and still got it wrong.  it was all going so well during the potato-boiling and mashing process and the overnight refrigerating was also fairly successful.   I always thought that I could use a rolling pin but I managed to come up with some really interesting shapes, and trying to get the thinness thin enough left me with holes in each Pattie as I transferred the dough to the griddle.

So Norway, my salute to your special day resulted in less than perfection for all my attempts to improve my transference ‘from the flower-rolling board to the griddle’ technique, although the taste was quite good.  

 So I suppose that, as long as the odd hole is acceptable and the shape is not vital I did reasonably well.

I am now looking to Iceland for some June inspiration and, while Hákarl is perhaps their most noted dish which features fermented shark as an ingredient, I have decided on something more suited to the summer and perhaps something a little more refreshing.  I am going to attempt Skir, yoghurt the Icelandic way... I hope. 

CB, Lewisham.

CB offers a few Skyr recipes…

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…and some information on Hákarl

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