Ingredients (12 servings)
- 10.71 ozhákarl, cut into small cubespre-cured fermented shark
- 6.78 fl ozbrennivínIcelandic schnapps
- 12 thin slicesrye bread, dark Icelandic rye
- 2.14 ozbutter, softened
Instructions
- 1
Remove any remaining skin from the cured shark meat.
5min - 2
Cut hákarl into small 1cm cubes with sharp knife.
8min - 3
Arrange shark pieces on serving platter.
3min - 4
Butter thin slices of dark rye bread.
5min - 5
Chill brennivín in freezer until very cold.
10min - 6
Serve hákarl immediately with rye bread and shots of brennivín.
2min
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