Seared Norwegian salmon and pan-fried foie gras with buttered celeriac mash, veal jus and drops of truffle oil

• 8 x 160 g norwegian salmon suprêmes
• 500 g foie gras (1 large lobe cut into 8 x 60 g escalopes)
• 8

This is yet another example of how versatile salmon is – you can even serve it with a meat jus.

In this case, suprêmes are portions cut from the thickest part of the salmon fillet, all bones and skin removed.

Wash the celeriac bulbs (leave skin on) and put in a large pot of boiling, salty water. Simmer with the lid on for about 90 minutes until they are the consistency of cooked