Cervelle de canut

Cervelle de canut


3 people made this

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.


Serves: 6 

  • 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

Prep:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr10min 

  1. 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.

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