Season the salmon with salt and pepper. Dredge the salmon in the sugar, coating well. Heat a small sauté pan, over medium heat. When the pan is hot, add the salmon and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides. Remove from the pan and cool completely. Flake the salmon into small pieces. Place the egg yolks in a mixing bowl and the whites on a serving plate. Season the whites with salt. With a fork, mash the egg yolks. Add the salmon, mayonnaise, shallots and lemon juice. Mix well. Season with salt and pepper. Fill the egg whites with the salmon mixture. Cover with plastic wrap and chill completely. Remove and garnish with caviar. Yield: 12 servings Converted by MC_Buster. Per serving: 2310 Calories (kcal); 163g Total Fat; (62% calories from fat); 111g Protein; 108g Carbohydrate; 2671mg Cholesterol; 1485mg Sodium Food Exchanges: 0 Grain(Starch); 15 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 6 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C66 Converted by MM_Buster v2.0n.