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Yield: 2 servings

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

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.