Icelandic skyr smoothie with rhubarb, raspberries and Icelandic fish oil

Long Icelandic tradition

Reykjanesviti is the Iceland‘s oldest lighthouse. It‘s located on the southwestern part of the Reykjanes Peninsula and is 31 meters high. This area is known for active volcanism under its surface and large lava fields. Icelanders have a long tradition of starting every day with Icelandic fish oil. It‘s full of fatty acids and Omega-3 and nutritious. Live Icelandic.


Skyr Smoothie with Rhubarb, Raspberries and Icelandic Fish Oil
500 g skyr
120 g rhubarb
500 g raspberries
400 ml apple juice
1 tsp Icelandic Astax Omega fish oil

Place ingredients in blender and mix for about one minute. The high quality Icelandic fish oil increases the nutritional value of this delicious smoothie.
“Icelandic fish oil is sustainably sourced from fish caught wild in our Arctic waters. It’s a nice complement to acidic fruits like those we used today. Serve in a tall glass.

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Step 1
Heat oil in a large pan at medium-high heat. Add chorizo and fry for about 1 minute. Add potatoes and fry, stirring occasionally until potatoes start to brown. Cover and reduce heat to medium and cook until potatoes are tender.

Step 2
Add the mushrooms, season with salt and pepper and stir. Cover and cook until potatoes are golden and mushrooms are tender. Add the parsley. Set aside.

Step 3
Preheat oven to 320°F. Make the butter mixture. In a bowl, mix shallots, parsley, chives, capers, thyme and lemon zest into the butter.

Step 4
Heat a roasting pan to medium high heat and add 1 to 2 tablespoons of oil. Place char fillets in the pan, skin side down. Brush the fillets with the butter mixture and then add the rest to the pan. Season with salt and pepper to taste.

Step 5
Toast in the oven for about 10 minutes or until fillets are brown and come easily apart.

Step 6
Serve fillets skin side up, with potatoes and pan juices drizzled over.

Bon Appetit!

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