1 sachet (about 11 g) powdered gelatine or 7 g leaf gelatine
4 gherkins, drained
1 small round loaf, thinly sliced and crusts removed
200 g/7 oz foie gras pâté
16 slices cooked pickled tongue


1.Prepare the gelatine according to the instructions on the packet and leave to cool. Slice each gherkin lengthways into 4
2.Spread the bread slices with plenty of foie gras pâté, place a small slice of tongue on top of each tartine and garnish with a gherkin slice.
3.Dye a pastry brush in the gelatine and gently brush the tartines with several layers until evenly coated
4.Chill in the refrigerator for 2 hours until set.

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