Norwegian Fish Mousse (Fiskepudding)

"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."
photo by WeBees photo by WeBees
photo by WeBees
Ready In:
1hr 30mins


  • 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)


  • Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
  • 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.
  • Add salt, pepper, nutmeg and potato flour, mix well.
  • Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
  • Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
  • Add the mousse until the mould is 3/4 full.
  • Cover with buttered foil or release foil.
  • Place mould in a larger dish, fill with water.
  • Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
  • Invert the mould very carefully.
  • Decorate with the shrimp & parsley.
  • Serve with sauce poured over it.
  • Serve hot or at room temperature.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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!


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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