Cervelle de Canut
Cervelle de canut, a French delicacy originating from Lyon, literally translates to 'silk worker's brain', a nod to the 19th-century silk weavers known as 'canuts'. This delightful treat is perfect for snacking, best enjoyed spread over crusty bread.
Ingredients
- 9 ounces fromage blanc
- 2 tablespoons creme fraiche
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh chervil
- 1 clove garlic, finely chopped
- sea salt and freshly ground black pepper to taste
Instructions
- Combine fromage blanc, creme fraiche, vinegar, and oil in a small bowl. Whisk until smooth. Stir in shallot, tarragon, chives, chervil, and garlic. Season with salt and pepper. Chill for 2 to 3 hours before serving.
Nutrition
Calories: 95kcalCarbohydrates: 3gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 7mgSodium: 64mgPotassium: 36mgSugar: 1gVitamin C: 1mgCalcium: 6mg
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