sprinkle the mold with 2 tablespoons of dry bread crumbs. Make sure the crumbs are evenly distributed and tap out any excess. Cut the fish into small pieces and place a few pieces at a time in a blender, along with a couple of tablespoons of the combined creams to facilitate pur�eing. Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula. Continue to blend, one batch at a time, until all of the fish is a smooth pur�e. As you proceed, use as much of the cream as you need to form this smooth pur�e. Place the pur�ed fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1.5 teaspoons of cornstarch and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light and fluffy. Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets. Smooth the top with a spatula. Preheat oven to 350�F. Butter a sheet of tin foil and seal it tightly around the top of the mold. Place the mold in a baking pan and pour into the pan enough boiling water to come 0.75 of the way up the sides of the mold. Set the pan in the middle of the oven for 1 to 1.25 hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes. When the top of the pudding is firm to the touch and a toothpick or skewer in the middle comes out dry and clean, the pudding is done. Remove the mold from the oven and let rest for 5 minutes. Pour off all excess liquid in mold, run a sharp knife around the inside, place a heated platter on top and holding the mold and plate together, quickly invert the two to remove the pudding from the mold. Clear the place of any liquid with paper towels and serve the fiskepudding while still hot. TO MAKE FISH BALLS: Prepare the fish in the blender as described above. Chill the pur�ed fish in the mixing bowl for about 30 minutes, then roll about 1 tablespoon of the fish in your hands at a time, to make 3 cm balls. Refrigerate them, covered with wax paper, until ready to cook. Poach these fiskefarse by dropping them into 3 or 10 cm of barely simmering salted water for 2 or 3 minites or until firm to the touch. Scoop them out with a slotted spoon, drain thoroughly and serve as part of a fish soup (see recipe). Makes 20ºC ish balls.