The Chef

Restaurants

Meals

Drinks

Restaurants›Silver Spring House Restaurant›Icelandic Cod Sandwich Recipe

Icelandic Cod Sandwich Recipe

Name: Silver Spring House Restaurants Icelandic Cod Sandwich Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Icelandic
Ingredients: 1 lb fresh cod fillets; 2 tbsp lemon juice; 1 tbsp olive oil; 2 cloves garlic; 1 tsp sea salt; 1 tsp black pepper; 1 tsp dried dill; 1 medium red onion; 3 tbsp white wine vinegar; 3 tbsp water; 1 tsp sugar; 1 tsp salt; 3 tbsp plain yogurt (Greek or regular); 1 tbsp mayonnaise; 1 tbsp fresh dill; 1 tbsp fresh chives; 1 tsp lemon zest; 0.5 tsp salt; 0.25 tsp black pepper; 4 each crusty rolls or rye buns; 2 tbsp butter (softened); 2 cups butter lettuce or baby spinach; 0.5 cup thinly sliced cucumber; 1 tbsp capers (optional)

Inspired by Silver Spring House Restaurant

Time40m

Serves4

Make Icelandic Cod Sandwich Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cod and Marinade

1 lb fresh cod fillets

2 tbsp ReaLemon lemon juice

1 tbsp olive oil

2 cloves Garlic

1 tsp sea salt

1 tsp black pepper

1 tsp Dried dill

Pickled Red Onion

1 medium red onion

3 tbsp white wine vinegar

3 tbsp water

1 tsp sugar

1 tsp Celtic sea salt

Herbed Yogurt Sauce

3 tbsp plain yogurt (Greek or regular)

1 tbsp Mayonnaise

1 tbsp fresh dill

1 tbsp fresh chives

1 tsp Lemon zest

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sandwich Build

4 each crusty rolls or rye buns

2 tbsp butter (softened)

2 cups butter lettuce or baby spinach

1/2 cup thinly sliced cucumber

1 tbsp capers (optional)

Method

Cod and Marinade

Prepare and Marinate

Pat the cod fillets dry with paper towels and cut into 4 sandwich-sized portions if necessary. Finely mince the garlic. In a shallow bowl, whisk together lemon juice, olive oil, minced garlic, sea salt, black pepper and dried dill. Add the cod, turning to coat both sides. Cover and refrigerate for 15–20 minutes to let flavors penetrate (do not exceed 30 minutes to avoid curing the fish).

Cook the Cod

Preheat a skillet or nonstick pan over medium-high heat. Add a thin drizzle of olive oil or a small knob of butter. Remove cod from marinade, letting excess drip off. Cook the fillets 3–4 minutes per side, depending on thickness, until opaque and flake easily with a fork (internal temperature ~145°F / 63°C). Transfer cooked fillets to a plate and rest for 3 minutes, then flake into large chunks suitable for sandwiches.

Pickled Red Onion

Slice the red onion very thinly (a mandoline is helpful). In a small bowl or jar, stir together white wine vinegar, water, sugar and salt until sugar dissolves. Add the sliced onion, pressing down so it's submerged. Let sit at room temperature for at least 10 minutes while you cook the fish; for brighter flavor refrigerate for 30 minutes or up to 24 hours. Drain before assembling if excess liquid bothers you.

Herbed Yogurt Sauce

Finely chop the fresh dill and chives. In a bowl combine yogurt, mayonnaise, chopped herbs, lemon zest, salt and black pepper. Whisk until smooth and taste; adjust salt or lemon zest as needed. Refrigerate until ready to assemble. This sauce both seasons the cod and keeps the sandwich moist.

Sandwich Build

Warm the rolls: preheat oven to 350°F (175°C) or use a toaster oven. Lightly butter the cut sides of the rolls. Place on a baking sheet and warm for 5–7 minutes until crisp and slightly golden.

Assemble sandwiches: spread about 1 tablespoon of the herbed yogurt sauce on both cut sides of each warmed roll. On the bottom half, layer a handful (about 1/2 cup) of butter lettuce or baby spinach, then a few slices of cucumber. Place a portion of the flaked cod on top (about 4 oz cooked cod per sandwich). Spoon 1–2 tablespoons pickled red onion over the fish and scatter 1/4 tablespoon capers if using. Finish with an extra drizzle of sauce if desired, then close with the top bun.

Serve: serve immediately while the cod is still slightly warm. Provide lemon wedges on the side for anyone who wants extra brightness.