Salmon and foie gras Maki

On a sheet of cling film, spread the slices of smoked salmon thinly to form an even rectangle.

Carefully place a sheet of nori in the centre of the salmon.

Spread pieces of whole foie gras over the centre of the salmon.

Using a bamboo mat, roll everything up tightly, making sure to seal the edges well.

Wrap the roll in cling film and leave it to rest in a cool place for at least 30 minutes to firm up the mixture.

Using a sharp knife, cut even rolls approximately 2 cm thick.

Arrange carefully on the plate and add the finishing touch with a drizzle of balsamic vinegar to enhance the flavours.