Cold salmon foam (Spuma fredda di salmone) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

  • whipping cream
  • canned salmon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on April 21, 2013

    So simple. It makes a lovely light 'mouse' like spread. It was a real hit at my Italian dinner party. Served it with crisp endive leaves but people were spreading it on the homemade bread also.

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