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Smoked Scallop On A Forest Floor

Smoked Scallop On A Forest Floor

Scallops on a Forest Floor - before smoking....
...and after smoking - ready to serve
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Smoked Scallop on a Forest Floor

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  • Author: Brian Lambæk Hansen
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 1216 small scallops
  • 1/3 pound (150g) of potatoes
  • A handful of small mushrooms (I used dried chanterelles)
  • 1/6 pound (75g) of smoked cream cheese
  • 1 apple
  • 2 slices of rye bread
  • Chervil
  • Dill
  • A little butter


  • 4 small canning jars
  • Smoke gun (optional)


Potato and smoked cheese mash

  1. Boil the potatoes until tender
  2. Blend potatoes with smoked cream cheese and a few stalks of dill and chervil
  3. Season with salt and pepper


  1. Chop the bread finely (easiest in a food processor)
  2. Roast in a dry pan over high heat till dark and crispy


  1. Fry the mushrooms in butter
  2. Place the mushrooms on a paper towel


  1. Remove the muscle from scallops
  2. Flash fry the mussels in butter


  1. Pour the potato in a bag and spray the bottom of the canning jars
  2. Sprinkle with rye bread-soil
  3. Place scallops, mushrooms, small diced apple and small shots of dill and chervil
  4. Blow smoke in the glass (as much as possible) and close it quickly
  5. Rest for 2-3minutter and fill jar with smoke again
  6. Close jar and serve immediately
  • Prep Time: 20 mins
  • Cook Time: 20 mins


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