Smoked trout and fresh cheese glass with herbs


Ingredients (serves 10)

  • 200 g Ferme Bidelot ‘Fromage Frais aux Fines-Herbes’
  • 1 smoked trout fillet
  • 1 small bag lamb’s lettuce
  • Cream of balsamic vinegar

Instructions (10 min.)

  • Place a few salad leaves at the bottom of the glass and pour over three drops of cream of balsamic vinegar.
  • Place a small piece of smoked trout on top.
  • Add a teaspoon of Ferme Bidelot ‘Fromage Frais aux Fines-Herbes’.