Scallop and Dill Pudding

Many years ago, long before I had ever been to Norway, I made with scallops a dish similar to fish pudding in miniature, which I used to serve with a sauce made of scallop roe. I have now brought the dish up-to-date and simplified it. I process roe and scallops together, which gives a delicate coral mousse, light in texture and subtle in flavour. A butter sauce heightened with lime juice and zest is the best accompaniment; in Norway a prawn sauce would be served with the white fish pudding.


  • 8 large scallops with large corals, cleaned and trimmed
  • 500 g (1 lb) whiting or cod fillet, skinned
  • 350 g (12 oz) crème fraiche
  • 5 free-range eggs, separated
  • salt
  • pepper
  • 1 tablespoon lemon juice
  • grating of nutmeg
  • 2 tablespoons chervil, chopped


Put all the fish in a food processor, and process until smooth. Add the cream, egg yolks, seasoning and herbs, and mix until smooth. Whisk the egg whites, and carefully incorporate into the fish mixture. Pour into a buttered ring mould, place in a roasting tin with a little water, and cook in the middle of a preheated oven at 150°C/300°F/gas mark 2 for about 35 to 40 minutes. Remove from the oven, allow to cool slightly and turn it out on a platter, pouring a generous helping of sauce in the middle. Alternatively, allow to cool, then refrigerate overnight. Turn out, garnish with fresh herbs and salad leaves, and allow to come towards room temperature before serving.