Surprise salad with diced foie gras

What a party entrance! Foie gras, mango, arugula and smoked eel ... an easy and amazing recipe for a gala evening.


  • 150 g half-cooked duck foie gras
  • 6 thin slices of smoked eel
  • 1 mango
  • 100 g rocket
  • 100 g of corn salad
  • 30 g walnut oil pine nuts
  • cider vinegar
  • flower of salt pepper mill.


Peel the mango and cut into very thin slices. Cut into the foie gras dice about 1 cm side and pepper them. Cut the slices of eel into squares of the same size. Place each dice between two slices of eel, then roll into a slice of mango. Book fresh. Fry the pine nuts in a pan to brown. And book them. When serving, mix both salads with 2 tablespoons walnut oil and 1 tablespoon vinegar. Arrange the salads on the plates. Drop the diced foie gras over it. Sprinkle with fleur de sel and pine nuts and serve.