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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Icelandic skyr sauce
100 ml skyr
1 tbsp lemon juice
Zest of ¼ lemon

Mix into a bowl the skyr,lemon juice and zest in and season to taste. Add 2 tbsp dill oil to the sauce just before service.

100 ml rapeseed oil
100 gr fresh dill

Put the oil and dill into a blender, mix a few minutes (until warm), strain through a cloth. The result should be a dark green and flavourful oil.

Pickled fennel & pickled pearl onion
100 ml apple vinegar
100 ml water
100 gr caster sugar
½ fennel bulb, thinly sliced
6 pearl onions

Peel the perl onions and blanch for 1 minúte in boiling water, strain and put aside in a small bowl. Slice the fennel as thin as possible and put aside into a small bowl. In a pan mix the vinegar, water and caster sugar and bring to a boil. Divide the liquid into the bowls and leave to rest for at least 30 minutes before serving.

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