← All recipes

Baby Salmon Stuffed with Caviar (Part 2) (Mousse)

A home-style Baby Salmon Stuffed with Caviar (Part 2) (Mousse) made with Salmon Filet, Egg White, Cream Heavy, Pernod, and Cognac. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1
• 3/4 cup
• 1 tsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Puree salmon filet in a food processor.

2. 2

   Put the salmon into a stainless bowl over ice to chill and firm it up.

3. 3

   Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency.

4. 4

   Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve.

5. 5

   Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,