Quiz Answer Key and Fun Facts
1. We start off with the amuse-bouche (or "mouth amuser") bite-size appetizer. The little morsel has a very strong smell and is a traditional Icelandic fermented dish. From what fish does it originate?
2. The next course is a soup course, and we are presented with another traditional dish called kjotsupa. This is a hot lamb soup, and the waiter tells us the herbs are the 'secret ingredient', especially the bilberry. What North American berry does this resemble?
3. The appetizer round follows, and we are served a smoked bird that is traditionally served with a light blueberry sauce. What is this fowl that is closely associated with Iceland?
4. The salad round is a delicious Kartöflusalat, or potato salad. The waiter told us most of their creamy salads use the Icelandic product Skyr. True or False: Skyr is an oil-based mayonnaise.
5. The fish course is a delicious grilled entree called Steinbítur. It is served with a simple dill sauce. What is this lupine-inspired creature of the sea?
6. It is time for the main dish and the waiter presents us with svio. I did not expect this part of the sheep. What was it?
7. It is time for the palate cleanser. Our waiter tells us they would be right back with brennivin which is called "Black Death". What is this?
8. The next course is a cheese selection. The featured cheese is called Brunost (called Mysingur in Iceland). It has a brown color and we discovered it was made from what by-product? (Little Miss Muffet would be proud!)
9. It is now time for the dessert course. The waiters grinned as they put down a dish of Ástarpungar, or "Love Balls". What dried fruit was found in this fried ball?
10. The final course, the mignardise, comprised a tiny, bite-size sweet. It is an Icelandic torte called the Vinarterta. How many lucky layers does this dessert present to the diner?
Source: Author
stephgm67
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Bruyere before going online.
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