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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Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.