Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           salmon -- filet ( 8 oz per stuffed fish)
   1      large         egg white
     3/4  cup           cream -- heavy
   1      teaspoon      Pernod
   1      teaspoon      cognac
   1      tablespoon    caviar

Preparation:

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.