Salmon Mousse

• 1 cup salmon filet
• 1 teaspoon pernod
• 1 teaspoon cognac
• 1 large egg whites
• 1 tablespoon caviar
• 3/4 cup cream heavy

1. Puree salmon filet in a food processor.
2. Put the salmon into a stainless bowl over ice to chill and firm it up.
3. Add the egg white and whip the mixture up with spatula.
4. While whipping, add heavy cream to a smooth consistency.
5. Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar.
6. Mix well and put in piping tube.
7. Reserve.

salmon filet, pernod, cognac, egg whites, caviar, cream heavy

Taken from recipeland.com/recipe/v/salmon-mousse-41128 (may not work)