Foie
Gras and Smoked Salmon Mixture
By Chef Wayne Nish, March Restaurant,
New York City
Makes
about 80 Purses:
Ingredients:
2 cups Mousse of Foie Gras
2 cups Smoked Salmon (finely chopped)
Procedure:
Mix the foie gras mousse and chopped smoked together in a mixing
bowl until smooth and well integrated. Set aside refrigerated
until ready to use.