Recipe - Salmon Mousse - Great Chefs

1 cup Salmon, filet (@ 8 ounce per
stuffed fish)
1 lg Egg white
Three fourths cup Cream, heavy
1 teaspoon Pernod
1 teaspoon Cognac
1 tablespoon Caviar

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: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip