Norwegian Fish Mousse (Fiskepudding)

Recipe by Bergy
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
  • 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.