Cervelle de Canut

Cervelle de canut is a French specialty 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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 95 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chives
• 2 tablespoons creme fraiche
• 1 tablespoon white wine vinegar
• 1 clove garlic, finely chopped
• sea salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh chervil
• 1 medium shallot, finely chopped
• 9 ounces fromage blanc

Recipe Instructions

Step 1

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.