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