Terteskjell

In the spirit of Easter and fresh herbs I made an old fashioned Norwegian speciality – Terteskjell. Savoury pastry shells – they’re flaky buttery delicious – are filled with a super thick bechamél sauce that is propped full of sea food goodies : in this case; tiny prawns and cubes of fish pudding. Oh, fish pudding. That’s a whole post in itself. Think meatloaf, only with white fish and heavy cream and eggs instead of meat. I’ll get back to it. Additional goodies : baby carrots and petit pois (baby peas), some finely chopped shallots, fresh lemon juice and loads of chopped dill herb. I love dill herb. And fresh lemon juice.