Baby Salmon Stuffed With Caviar II (Mousse)

Recipe Ingredients

1 cup	237ml	Salmon - filet (@ 8 oz per stuffed fish)
1		Egg white (large)
3/4 cup	177ml	Cream - heavy
1 teaspoon	5ml	Pernod
1 teaspoon	5ml	Cognac
1 tablespoon	15ml	Caviar

Recipe Instructions

Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency.

Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve.

Source:
Mrs. Neel Garland

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