Salmon Mousse

Directions

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.
4. 4
   While whipping, add heavy cream to a smooth consistency.
5. 5
   Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar.
6. 6
   Mix well and put in piping tube.
7. 7
   Reserve.