Baby Salmon Stuffed with Caviar Ii (Mousse)

Name: Baby Salmon Stuffed with Caviar Ii (Mousse)
Yield: 2
Cuisine: San Francisco
Ingredients: salmon; egg whites; cream; pernod; cognac; caviar

Yield

2
servings

Prep

20
min

Cook

Ready

40
min

Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
1	cup	salmon filet, 8 oz per stuffed fish	*
1	large	egg whites
¾	cup	cream heavy
1	teaspoon	pernod	*
1	teaspoon	cognac	*
1	tablespoon	caviar

Ingredients

Amount	Measure	Ingredient	Features
237	ml	salmon filet, 8 oz per stuffed fish	*
1	large	egg whites
177	ml	cream heavy
5	ml	pernod	*
5	ml	cognac	*
15	ml	caviar

Directions

Purée 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.

* not incl. in nutrient facts

Nutrition Facts

115g

Amount per Serving

Calories 20483% of calories from fat

% Daily Value *

Total Fat 19g 29%

Saturated Fat 11g 56%

Trans Fat 0g

Cholesterol 106mg 35%

Sodium 183mg 8%

Total Carbohydrate 1g 1%

Dietary Fiber 0g 0%

Sugars g

Protein 12g

Vitamin A 15% • Vitamin C 1%

Calcium 11% • Iron 6%

Collections

Related

Baby Salmon Stuffed with Caviar Ii (Mousse)

Your rating

Yield

Prep

Cook

Ready

Ingredients

Ingredients

Directions

Comments

Related recipes

Nutrition Facts

Email this recipe