About this recipe:Cervelle de canut is a French speciality from Lyon and literally means 'silk worker's brain', named for the silk weavers of 19th century Lyon who were called 'canuts'. It's a fantastic nibble. Spread it over crusty bread.
250g fromage blanc or fromage frais
2 tablespoons creme fraiche
1 tablespoon white wine vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh chervil
1 shallot, finely chopped
1 clove garlic, finely chopped
sea salt and black pepper to taste
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Method Prep:10min › Extra time:2hr chilling › Ready in:2hr10min
Combine the fromage blanc, creme fraiche, vinegar and oil. Whisk till smooth. Stir in the herbs, shallot, garlic and seasoning. Chill for 2 to 3 hours before serving.