Entree: Faroe Islands – Central Culinary Region – Skerpikjøt (Wind-dried mutton)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 20 min

Additional 2 min

Total 25 min

Ingredients

- 1 lb (450 g) skerpikjøt, thinly sliced
- 2 lb (900 g) small new potatoes
- 4 tbsp (57 g) unsalted butter
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- rúgbrauð (dark rye bread), sliced for serving
- Lemon wedges for serving (optional)

Instructions

1. Step 1: Rinse the new potatoes and place in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer until tender, about 15–20 minutes. Drain and return to the pot.
2. Step 2: While the potatoes cook, arrange the thin slices of skerpikjøt on a platter. Skerpikjøt is already preserved; do not attempt to "cook" it—the goal is to gently warm or serve at room temperature.
3. Step 3: Add the butter, salt, and pepper to the hot potatoes and mash lightly or shake in the pot to coat, leaving some texture. Stir in the chopped parsley.
4. Step 4: To serve warm (traditional in colder months), briefly (30–60 seconds) hold each slice of skerpikjøt near, but not directly in, a low oven or over a covered pan with steam—enough to soften fat but not to cook. Alternatively, serve the skerpikjøt at room temperature.
5. Step 5: Plate a portion of potatoes alongside several slices of skerpikjøt and a slice of rúgbrauð. Offer lemon wedges for those who prefer a bright contrast.
6. Step 6: Eat in thin slices with bread and potatoes, appreciating the concentrated savory and slightly fermented flavors; pair with black tea or a traditional spirit if desired.