Foie gras and Jijona almond nougat both have rich flavours. A thin layer of nougat cream, fresh green apple and lemon make a balanced canapé rather than an overly sweet bite. Makes 10 canapés in about 20 minutes.
Yield: 10 canapés
Ingredients
Instructions
Cut chilled foie into ten portions.
Slice apple thinly and dress with lemon.
Toast and cool bread.
Spread 2–3 g nougat cream per toast.
Add foie and apple, season.
Assemble just before serving; keep cold.
Chef's tip
Avoid adding extra jam, honey or caramel: foie and nougat are already rich. Apple and lemon provide the acidity that balances the canapé.
For catering and restaurants
Use small trays and replenish often. Check traceability and use-by dates for the foie gras, follow food-safety procedures and do not leave chilled foods on display for extended periods.
Variations
Try a thin slice of pickled pear or orange instead of green apple, without adding more sugar. For seared foie, prepare the toast and nougat in advance and sear immediately before service.
Allergens
The nougat contains almonds and may also contain egg, milk or other allergens; bread may contain wheat gluten. Check every product label.