Smoked salmon and asparagus mousse with crème fraîche and dill from Fish & Shellfish, Grilled & Smoked (page 218) by Karen Adler and Judith Fertig

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  • lemons
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  • Serves : 8

  • EYB Comments

    Can substitute additional sour cream for crème fraîche; smoked char, smoked trout, or smoked whitefish for smoked salmon; powdered egg whites for egg whites; and fish stock or chicken broth for bottled clam juice. Must be chilled 4 hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute additional sour cream for crème fraîche; smoked char, smoked trout, or smoked whitefish for smoked salmon; powdered egg whites for egg whites; and fish stock or chicken broth for bottled clam juice. Must be chilled 4 hours.

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