A quick mash of flaked white fish and potato bound in a light béchamel with onion and a touch of nutmeg — a frugal Icelandic dish traditionally made from the previous day's boiled fish and potatoes.
Soften the onion
Melt the butter in a pan and cook the diced onion until soft and translucent, about 4 minutes.
4 minMake a light sauce
Stir in the flour and cook for a minute, then gradually whisk in the milk until it forms a smooth, light sauce.
1 minSimmer the sauce
Simmer the sauce gently, stirring, until it thickens enough to coat the back of a spoon, about 5 minutes.
5 minFold in fish and potato
Fold the cooked flaked fish and diced potato into the sauce, along with the nutmeg, salt and pepper.
Warm through
Warm everything through gently, mashing some of the potato against the side of the pan to thicken the mixture, about 5 minutes.
5 minServe
Serve hot with buttered rye bread or Icelandic flatbread alongside.
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