Smoked fish mousse (Mousse de poisson fumé) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 29) by Wolfgang Puck

  • smoked salmon
  • heavy cream
  • red caviar
  • sturgeon
  • EYB Comments

    Can substitute lox for smoked salmon, and black caviar for red caviar. Must be refrigerated overnight.

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 lox for smoked salmon, and black caviar for red caviar. Must be refrigerated overnight.

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