I purchased a pretty large bag of harðfiskur on my last night in Reykjavik this winter. I've decided it's not my thing (even with a thick layer of Icelandic butter spread on top), and now it's taking up space n my cupboard, not to mention doublebagging in Ziplocs have not contained the pungent fish smell. (I'm not opposed to fish smells but this one is just particularly smelly and I can't believe it can't be contained in three separate plastic bags). I'd like to use it up in recipes, but haven't found any even though anecdotal Icelandic food blogs say it's often used in family soups and stews. I'm assuming I can use it to make a fish broth similar to bonito flakes, but given my harðfiskur is not salted, I'm unsure of how much to use.
Does anyone have any recipes to share? Does not have to be strictly Nordic cuisine - I'm happy to adapt it to any cuisine and play around.