Baby Salmon Stuffed With Caviar (Part 2) (Mousse) Recipe

• 1 c. Salmon, filet (@ 8 ounce per stuffed fish)
• 1 lrg Egg white
• 3/4 c. Cream, heavy
• 1 tsp Pernod
• 1 tsp Cognac
• 1 Tbsp. Caviar

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

salmon, egg, cream, cognac

Taken from cookeatshare.com/recipes/baby-salmon-stuffed-with-caviar-part-2-mousse-72986 (may not work)