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’.