Follow these steps for perfect results
salmon filet
pureed
pernod
cognac
egg whites
large
caviar
cream heavy
Puree salmon filet in a food processor until smooth.
Transfer the pureed salmon to a stainless steel bowl.
Place the bowl over an ice bath to chill and firm up the salmon.
Add the egg white to the chilled salmon.
Whip the mixture with a spatula until light and airy.
Gradually add heavy cream while whipping, continuing until a smooth consistency is achieved.
Season with salt and pepper to taste.
Incorporate 1 teaspoon of Pernod, 1 teaspoon of cognac, and 1 tablespoon of caviar into the mixture.
Mix all ingredients well.
Transfer the mousse into a piping bag.
Refrigerate until ready to serve.
Expert advice for the best results
Chill the bowl and whisk before whipping the cream for a better texture.
Adjust seasoning to your preference.
Everything you need to know before you start
10 minutes
Can be made a day ahead.
Serve in small ramekins or piped onto plates.
Serve with crackers, toast points, or crudités.
Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Often served as an elegant appetizer in French cuisine.
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