Smoked Eel with Foie Gras and Salad
Remove eel skin, separate flesh from bones and cut flesh diagonally into thin slices. Cut foie gras into slices. Cut artichoke bottoms into slightly smaller shapes.
Arrange artichokes decoratively in the center of 4 plates. Garnish with eel and foie gras. Rinse lettuce and spin dry. In a bowl, whisk together vinegar and olive oil and season with salt and pepper. Toss lettuce with vinaigrette and arrange on artichokes. Garnish plate with lingonberry sauce, as shown. Serve immediately.