Remove stems from dill (5g) and finely chop.

Mix hot water and powdered gelatin in a heatproof container until dissolved.

In a food processor, combine scallops, cream cheese, and torn hanpen. Add seasonings (salt, lemon juice, pepper) and blend. Add heavy cream and blend again. Finally, add dill and dissolved gelatin, and blend until smooth.

Line a loaf pan with large plastic wrap, letting it hang over the edges. Arrange smoked salmon to cover the entire pan, leaving some overhang. Pour the mixture evenly into the pan and press firmly.

Fold the overhanging salmon and any extra salmon over the mixture. Wrap tightly with plastic wrap and refrigerate for 3–4 hours until set.