A recipe for Baby Salmon Stuffed with Caviar (Mousse). Follow the simple recipe instructions for Baby Salmon Stuffed with Caviar (Mousse) shared by other home cooking experts.
Ingredients
1 c. Salmon, filet ( at, 8 oz. per stuffed fish)1 lg. Egg white
3/4 c. Cream, heavy
1 Tsp. Pernod
1 Tsp. Cognac
1 Tbs. Caviar
Directions
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 Tsp. Pernod, 1 Tsp. cognac, and 1 Tbs. 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
