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Julie Y.

San Jose, California

Member since Feb 2009

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Reviewed Puff Pastry-wrapped Salmon and Watercress Mousse with Champagne-Chive Butter Sauce and Buttered New Potatoes

Jul 17, 2011 in Food Network Community Toolbox on

Excellent! Served to gourmand friends whose father was a chef. They raved and asked for the recipe. Elegant. Watercress is expensive; I might reduce the amount next time. The second time I made it, I added a hint of Dijon to the mousse. First time used really cheap champagne; second time used better quality and it made a difference. Potato"

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