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Club foie gras with Tonka bean, Pâté Hénaff and pineapple

Club foie gras with Tonka bean, Pâté Hénaff and pineapple

30

Facile

30 mn

Ingredients

  • 1 slab bread 20×30
  • 2 390g tins Pâté Hénaff
  • 900g foie gras (frozen slices)
  • 2 pineapples
  • Tonka Bean
  • Fleur de sel
  • Ground pepper

Preparation

  1. Cut out approximately 60 slices of sliced bread using a 30mm pastry cutter.
  2. Cut out the same number of pâté disks.
  3. Pan-fry the slices of frozen foie gras, season with Tonka bean, salt and pepper, and cut up cold.
  4. Cut pineapple into pieces.
  5. Assemble: sliced bread, pâté, pineapple, foie gras, woodpecker.
  6. Serve hot.

Product used

Pâté Hénaff
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