Various amuse bouche

Here are a few amuse bouche creations from the past.
The trio is a smoked salmon and crab napoleon, a duck spring roll with tomato salsa, and a lamb fillet terrine with mustard marinated root vegetables. The triangle terrine is the famous lamb fillet terrine again with melted leeks and red pepper reduction. The pear is stuffed with foie gras and poached in slightly sweetened and spiced white wine, with fleur de sel and some fresh salad leaves. I love amuse bouche, it really gets you thinking and digging through the fridge.