Norwegian Fish Mousse (Fiskepudding)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is light and airy fish pudding - A traditional dish of Norway. You serve this dish with Hollandaise or a mustard sauce. May be served as a first course or as a side dish.

Ingredients Nutrition

  • 1 lb fish fillet (pike, haddock, cod, basa or tilapia)
  • 2 teaspoons salt
  • 14 teaspoon pepper
  • 1 pinch nutmeg
  • 1 12 tablespoons potato flour
  • 1 14 cups homo milk
  • 23 cup whipping cream
  • 14 cup fine breadcrumbs
  • 12 shrimp
  • 2 sprigs parsley (garnish optional)

Directions

  1. Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
  2. You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
  3. Add salt, pepper, nutmeg and potato flour, mix well.
  4. Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
  5. Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
  6. Add the mousse until the mould is 3/4 full.
  7. Cover with buttered foil or release foil.
  8. Place mould in a larger dish, fill with water.
  9. Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
  10. Invert the mould very carefully.
  11. Decorate with the shrimp & parsley.
  12. Serve with sauce poured over it.
  13. Serve hot or at room temperature.

Reviews

(3)
Most Helpful

This dish was very light and tasty. It did not "set up" as firmly as I would have liked, so next time I'll cut down on the milk and see if it will firm up. My sons Norwegian girlfriend was really happy I made this for her!

Cucina Casalingo November 27, 2007

Yumm, this was really good and different. Didn't make it but I ate it at Thanksgiving as a first course and it was a lovely mildly fishy creamy pudding dish.

WeBees November 26, 2007

When I was seven we lived in Norway for a year. I remember eating this at least once a week, usually on Saturday nights. I used Nile perch and left out the shrimp (I keep kosher), and it was just as I remembered it! Thanks so much for taking me back to some lovely times!

Mirj September 02, 2007

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