Mary & Martha's Kitchen Recipe

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Salmon Mousse - Great Chefs Recipe 1 c Salmon, filet (@ 8 oz per -- stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 ts Cognac 1 tb 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

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<h1>Salmon Mousse - Great Chefs</h1> <h2>Recipe</h2><p> <P>1 c Salmon, filet (@ 8 oz per <P>-- stuffed fish) 1 lg Egg white <P>3/4 c Cream, heavy <P>1 ts Pernod <P>1 ts Cognac <P>1 tb Caviar <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Salmon_Mousse_-_Great_Chefs/12000/' title='Salmon Mousse - Great Chefs Recipe'>Salmon Mousse - Great Chefs Recipe</a></div>

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