Marbled Terrine of Duck Foie Gras with Smoked Basque Trout

Marinate the foie gras with salt and pepper on all sides for at least 1 hour.

Cut strips of smoked trout.

Assemble the terrine by alternating layers of foie gras and smoked trout.

Press well, vacuum seal the terrine, and cook by immersion for 30 minutes at 70°.

Make a puree with potato, fresh cream, and butter.

Slice the foie gras, place it on a plate with a bit of fleur de sel, and in a small separate bowl, serve some potato espuma.