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.