Salmon Mousse - Great Chefs

Course : Salmon
Serves: 2
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Ingredients:

1 cup salmon -- filet (8 oz per stuffed fish)
1 large egg white
3/4 cup cream -- heavy
1 teaspoon Pernod
1 teaspoon cognac
1 tablespoon caviar
 

Preparation / 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 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, C


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