Truffle Pâté Recipe

Take the foie gras out 1 hour before deveining it. Season it with salt and pepper. Slice the truffle into thin slices of 1.5 mm using a mandoline. Preheat the oven to 170 °C and add a container with about 2 cm of water.

Fold the parchment paper to insert it at the bottom of the terrine. Add a few slices of truffle at the bottom. Spread about half of the foie gras on top. Add the remaining slices on top. Finish by covering the slices of truffle with the rest of the foie gras, pressing down gently to remove the air. Cover everything with a sheet of aluminum foil.

Place the terrine in the preheated oven and let it cook for 30 minutes. Once cooked, remove the terrine from the oven and let it cool. Once cool, refrigerate it for a minimum of 24 hours (it can be left for up to 72 hours).

To finish, slice thin pieces and serve them on toasted bread with a sprinkle of sea salt on top.