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Pain d'épice with Foie Gras and Onion Chutney


  • 8 slices of pain d’épices
  • 40 g semi-cooked foie-gras
  • 1 smoked trout
  • 1 mango
  • Sea salt
  • Freshly ground black pepper
  • 1 pot of Didden’s onion chutney


  • Cut the crust off the pain d’épices and trim the slices so that they are all exactly the same size.
  • Peel the mango and cut into thin slices.
  • Top four slices of pain d’épices with a layer of very thinly sliced foie gras, a few grains of sea salt, then a layer of smoked trout pieces and finish off with the onion confit.
  • Close your “sandwich” with a second slice of pain d’épices and cut it in half.
  • Arrange on a plate with a garnish of finely sliced mango.


  • The slices of mango can also be put inside the sandwich.
Enjoy your meal!