This hure is made by layering very thin, lightly cooked slices of salmon with sliced truffles and truffle-flavored meat gelée. The hure is then allowed to set in a truffle-lined bowl so that once unmolded, it is completely black and shining with gelée.
|skinless salmon fillet|
|extra-virgin olive oil|
|salt and pepper||to taste||to taste|
|fresh black truffle|
|brown veal or beef gelée|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.