Smoked trout mousse with watercress sauce (Mousse van gerookte forel met waterkers saus / Mousse de truite fumee avec creme de cresson) from The Taste of Belgium (page 51) by Ruth Van Waerebeek

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

  • Eat Your Books

    Can substitute heavy cream for whipping cream. See recipe for variations.

  • vivaldi1206 on January 12, 2026

    Made the variation without the gelatin. Super good and great with crackers or in endive.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.