Norwegian Fish Mousse Fiskepudding
Experience the delicate elegance of Norwegian Fish Mousse, or Fiskepudding, a Nordic classic that combines simplicity with refined flavor. This dish transforms tender white fish fillets—such as cod, haddock, or pollock—into a light, silky mousse using a unique blend of cornstarch, egg whites, and cold milk for a flawlessly smooth texture. Seasoned with aromatic white pepper and a hint of nutmeg, it’s baked in a gentle water bath for even cooking and an irresistibly airy consistency. Perfect as a warm entrée served alongside boiled potatoes, steamed vegetables, and a creamy butter sauce, this versatile dish is equally delightful enjoyed cold in sandwiches or as part of a salad. Ideal for seafood lovers seeking a traditional Scandinavian recipe, Fiskepudding brings timeless comfort and sophistication to your table.
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Recipe Information
Ingredients
- 500 grams white fish fillets (cod, haddock, or pollock)
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 0.5 teaspoon white pepper
- 0.25 teaspoon grated nutmeg
- 300 milliliters cold whole milk
- 100 milliliters heavy cream
- 2 egg whites
- 1 tablespoon butter (for greasing)
Instructions
Preheat your oven to 175°C (350°F). Grease a loaf pan or baking dish with butter and set aside.
Cut the white fish fillets into smaller pieces and place them in a food processor. Blend until the fish is smooth and forms a paste.
Add the salt, cornstarch, white pepper, and grated nutmeg to the fish paste. Blend for another 1-2 minutes to combine.
With the food processor running, slowly pour in the cold milk, a little at a time, ensuring the mixture is fully emulsified and smooth before adding more.
Add the heavy cream and blend again briefly to incorporate. The mixture should be smooth and silky.
In a separate bowl, whisk the egg whites until they form soft peaks. Using a spatula, gently fold the beaten egg whites into the fish mixture. Be careful not to deflate the air in the egg whites as this helps create the mousse's light texture.
Pour the mixture into the greased loaf pan. Smooth the surface with the back of a spoon or spatula.
Place the loaf pan into a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the loaf pan. This water bath helps the mousse cook evenly and maintain its delicate texture.
Carefully transfer the baking dish to the middle rack of the preheated oven. Bake for 50-60 minutes, or until the mousse is set and a toothpick inserted into the center comes out clean.
Once done, remove the loaf pan from the water bath and let the mousse cool slightly before unmolding. Run a knife along the edges of the pan to loosen the mousse if necessary.
Slice the Fiskepudding into portions and serve warm with boiled potatoes, steamed vegetables, and a buttery white sauce. It can also be enjoyed cold in sandwiches or salads.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 4.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 116 mg | 9% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
