Layered Pink Lady apple®, smoked eel and goose liver terrine

Preparation

1. Core the apple without peeling it.
2. Cut into 1,5cm thick slices.
3. Fry them in clarified butter (one minute for each side) and place them in the refrigerator.
4. Cut the goose liver into 1 cm thick slices, and keep in the refrigerator.
5. Cut the smoked eel into 8 cm long slices.

Preparation

1. Alternate the layers for the final presentation.
2. Then wrap them tightly in cling film.
3. Leave in the refrigerator for at least 1h30.
4. Cut into slices to show the layers and serve with a delicious salad.