Top | The Jungle Effect
(recipe, Daphne Miller)
Nearly every meal in Iceland includes some fish. This sandwich is great for breakfast or an afternoon snack. The yogurt in this recipe replaces the traditional skyr, a fermented nonfat dairy product native to Iceland.
Greek yogurt is much thicker and creamier than American- or European-style yogurts. Here is a simple trick to turn your standard yogurt into Greek yogurt: Pour plain whole-milk or reduced-fat yogurt into a muslin bag or fine mesh strainer. Let the bag or strainer sit over a bowl to drain excess liquid for about 2 hours, or until the desired thickness is achieved.