Place a slice of foie gras, about 5 cm/2 inches square X 4 cm/1½ inches thick, in the middle of each slice of salmon. Season well and wrap the salmon around the foie gras to make four parcels. Heat the oil and half the butter in a pan and sauté the parcels gently for about 4 minutes, turning only once (the fish should only be slightly coloured). Remove the salmon from the pan and keep warm. Tip off the fat, add the remaining butter and stir-fry the julienne of vegetables until cooked, but still crisp.
Put the fish stock and dry sherry in another pan and reduce by about two-thirds, then add the cream and reduce again until thickened. Add the chives and season to taste.
Pour the sauce on to the plates, add the vegetables and arrange the salmon parcels on top.
© 1989 Ian McAndrew. All rights reserved.