Seaweed Salad (France), 100g salt black pudding and foie gras

black pudding and foie gras

You can add these aromatic truffles on salads as well

A nutty oil is highly recommended to cook with

depending on the tastes and inspiration of the spice maker who concocts it

Seaweed Salad (France), 100g salt black pudding and foie grasBlend of 4 seaweeds from Brittany, France. These colourful sparkles of algae and seaweed are a healthy and delicious addition to your sushis, tarts, breads and seafood tartars. Chefs tip : mix with butter and serve with oysters and shellfish. Best used at the end of the cooking process so that the flowers dont burn. This also preserves their delicate flavours.