Ref. 311401

Duck mousse with black pepper in bar

Description Light foie gras mousse flavored with black pepper

Presentation suggestion Appropriate to build a wide battery of amazing canapés with caviar, pickles, egg yarn and a thousand combinations to reach your creativity. Simply as cold entree with very fine biscottes is sublime

Tasting note Simplicity is not at odds with exquisiteness. The rough and exotic aroma of black pepper marries the intense and ancient taste of duck foie gras presented in a light and fluffy mousse texture

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Duck pâté with pears bits Ref. 310517

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Duck confit Ref. 355020

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Salmon Rolls

Pâtés

Ingredients

1 slice of Cuit’s Salmon Pate
2 slices of special mold bread for coils
1 jar of salmon caviar substitute
1 jar of spreadable cheese
Mint leaves to decorate

Preparation

1 Arrange the slice of special roll pan on the work table
2 Spread with a thin layer of cheese
3 Add a layer of Salmon Cuit’s pâté
4 Roll up
5 Cut into 1cm slices
6 Decorate with a salmon caviar substitute roe

Presentation:
Arrange the salmon rolls on a tray and decorate with the mint leaves