Remoulade & Foie Gras

An intriguing recipe from the Mini Palais restaurant in Paris.

fresh terrine of foie gras

celery remoulade (see previous entry)

caramel

popcorn

maldon sea salt

1. make celery remoulade in advance: rather than putting celery through the hand grinder, slice thinly on a mandolin, then hand cut into thin match sticks
2. make caramel, make sure relatively runny
3. pop the corn
4. slice terrine thinly
5. assemble: in a small dish place a big spoon of celery remoulade, a slice of foie gras (curled with minimum fuss if possible), sprinkling of salt on the foie gras, a few kernels of popcorn, followed by a drizzle of caramel