A quenelle is an elegant French dumpling made with creamed fish or meat such as veal, plus fat and eggs to bind it into a uniform mixture. Moulded between two spoons into an elongated egg shape, quenelles are then poached in boiling water.

Pike quenelles are a Lyonnais specialty, served with a cream sauce and lightly browned under the broiler, as an entrée. Quenelles can also be added to soups or served as a garnish.

Once you get the hang of making quenelles -- try wetting the spoons with hot water before you try scooping the ingredients back and forth to perfect the shape -- you can use the technique to make nice-looking scoops of tarama or ice cream or whatever you would normally just glob onto a plate for a more aesthetic presentation.