Fillet the orange (remove white membranes), then cut it into smaller fragments. Keep 1 tablespoon of the orange juice left from cutting to use for dressing. Slice the banana and sprinkle with lemon juice straight away. Pour boiling water over the cranberries and set aside for about 30 seconds, then rinse, dry and cut into smaller fragments.
Fry almond flakes on a dry pan, then grind them and chop them very finely. Dice the pâté (0.5 cm dices) and batter in crushed almond flakes (set aside 1/2 tablespoon to prepare the sauce).
Prepare the sauce: use a blender to mix the rapeseed oil, honey, fried almond flakes, mustard, vinegar and orange juice until the dressing is homogeneous. Season to taste with salt and pepper. On a platter put alternately the corn salad, pieces of banana and orange, cranberries, pâté dices and toast. Add dressing directly before serving.