The preparation

• In hot frying-pan, roast the walnuts, hazelnuts and pistachios. Crush them up finely and blend them together on a large plate with a little fleur de sel.
• Slice the foie gras into cubes of 2 x 2 cm. Using your hands round the edges making them into little spheres.
• Roll the balls of foie gras into the nut mixture and stick them on the end of the wooden skewers.
• Put them in the refrigerator for at least 2 hours before serving.
• In hot frying-pan, roast the walnuts, hazelnuts and pistachios. Crush them up finely and blend them together on a large plate with a little fleur de sel.
• Slice the foie gras into cubes of 2 x 2 cm. Using your hands round the edges making them into little spheres.
• Roll the balls of foie gras into the nut mixture and stick them on the end of the wooden skewers.
• Put them in the refrigerator for at least 2 hours before serving.