Boris Coridian’s recipe

For 4 bites

120 g of black pudding (or a nice slice of black pudding terrine)

100g trout roe

1 knob of butter

1 bunch of chervil

1 handful of fresh broad beans (in season) or fresh peas

Ground pepper

The preparation

Shell the broad beans and blanch them in salted boiling water for 2 minutes. Plunge them into iced water to stop the cooking, peel them, pressing them lightly. They must be crisp and shiny (for the peas, boil them then cool them in the same way, without peeling them).

Chop the chervil to have beautiful sprigs. Melt the butter in a hot skillet. Snack the sausage to obtain a nice color, then quickly lower the heat to prevent the sausage from falling apart.

Cut the sausage into 4 equal portions. In each small plate (or cup) place a piece of blood sausage, add a generous teaspoon of trout eggs. Garnish with a few beans or peas, then sprigs of chervil.

Finish with a grind of fragrant pepper, for example from Kampot or Sri Lanka for tangy notes.