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Executive Chef Pascal Bernou
France
Maison Rougié
Salmon and foie gras maki
Succumb to the delicate combination of salmon and foie gras in this refined maki. Each slice reveals a melt-in-the-mouth texture and a subtly rich flavour, where the salty freshness of the salmon meets the velvety richness of the foie gras.
4 pers.
20 min
Ingredients
200g salmon heart
150g whole foie gras
2 sheets of nori seaweed
50g balsamic vinegar
Freshly ground pepper
4 pers.
20 min
Preparation
1
On a sheet of cling film, spread the slices of smoked salmon thinly to form an even rectangle.
2
Carefully place a sheet of nori in the centre of the salmon.
3
Spread pieces of semi-cooked foie gras over the centre of the salmon.
4
Using a bamboo mat, roll everything up tightly, making sure to seal the edges well.
5
Wrap the roll in cling film and leave it to rest in a cool place for at least 30 minutes to firm up the mixture.
6
Using a sharp knife, cut even rolls approximately 2 cm thick.
7
Arrange carefully on the plate and add the finishing touch with a drizzle of balsamic vinegar to enhance the flavours.
Chef's Tip
You can replace the nori sheet with cooked, bright green leek leaves.
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