Salmon - Fillet, sliced thin
Foie gras - sliced into thin 0.5" pieces
Leeks - short julienne, etuvee
Shallot - brunoise
Cream - Heavy
Sauce - Vin Blanc
=Etuve leek and shallot until soft, cool.
Lay out thin sliced salmon (about an ounce per slice), top with foie gras and leek and make rose...