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.