Foie gras, smoked eel and green apple pave lightly flavoured with cinnamon, eel teriyaki and a brioche espuma

Here is a starter which featured on my du jour menu this Saturday night. The terrine is built up with smoked eel being set with apple wine infused with cinnamon stick, confit foie gras and a green apple puree. The teriyaki is brulee just before serving.The espuma is made by toasting and drying out brioche. Pouring on some boiling milk and cream and letting it infuse. The mix is then puree very smooth, seasoned with a little nutmeg and ginger and thinned out with milk. It is then poured into the gun and charged with one cartridge.

I loved the smokyness of the eel against the foiegras, but felt that another element was needed. The teriyaki gives a tangy sweetness that cuts the richness of the foie gras and adds the which acidity balances nicely.