History of butter
In the old days, Icelandic butter was made in a plunger churn. Butter was produced using milk both from cows and from ewes. The milk was placed in a trog (a wooden tray with high sloping sides) and left to stand, after which the skimmed milk was...
Product reviews
Icelandic Creamery Butter is manufactured from fresh pasteurised cream, which has been produced from fresh top quality Icelandic milk.
The butter has rich smooth flavor and texture, making it easier to spread.
Butter-fried small halibut
| 600–800 g small halibut/fillets (skinned and cleaned) salt and pepper butter and oil for frying |
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Directions
Slice the halibut into suitably sized pieces. Heat a frying pan with oil, season the fish with salt and pepper and fry on one side until it is lightly coloured. Add a knob of butter to the pan and allow it to brown, which will give it a slightly caramelised flavour.
Smjör unsalted |
 Smjör slightly salted |
