Chicken fillets, lemon whipped cream and spicy semolina
Appetisers
Main course
30 mins
1 hour
4 people
Beetroot mousse
- 1 125 g pot of ALSACE LAIT bibeleskaes fromage blanc with herbs
- 1 cooked beetroot
- 1 tablespoon olive oil
- Juice of half a lemon
- 1 pinch of fleur de sel salt
- Sesame breadsticks
Tomato, pepper and oregano dip
- 1 125-g pot of ALSACE LAIT bibeleskaes fromage blanc with herb
- 1 jar of sun-dried tomatoes in oil
- 1 jar of marinated peppers
- Juice of one lemon
- 1 tablespoon oregano
8 mini bruschettas with trout and herbs
- 1 125 g pot of ALSACE LAIT bibeleskaes fromage blanc with herbs
- 8 slices of seeded bread
- 4 slices of organic trout
- 1 bunch of flat-leaf parsley
- A few chives
Preparation
Preheat the oven to 200°C.
Beetroot mousse
In the bowl of mixer, mix the ALSACE LAIT bibeleskaes fromage blanc with herbs, beetroot, olive oil, lemon juice and a pinch of fleur de sel until smooth.
Chill in the fridge for 1 hour.
Garnish with a flat leaf of parsley.
Serve with sesame breadsticks.
Tomato, pepper and oregano dip
In the bowl of a mixer, mix the ALSACE LAIT bibeleskaes fromage blanc with herbs, drained sun-dried tomatoes, drained marinated peppers, lemon juice and oregano.
Chill in the fridge for 1 hour.
Garnish with a few pieces of marinated pepper. Serve with plain tortilla chips.
Mini bruschetta with trout and herbs
Preheat your oven to 180°C.
Brown 8 slices of seeded bread.
Spread a tablespoon of ALSACE LAIT bibeleskaes fromage blanc with herbs on the slices of bread.
Chop the herbs and put a pinch on the slices of bread.
Add half a slice of organic smoked trout.
Chill in the fridge for 1 hour.
Enjoy! Enjoy!
Bon appétit
In pictures
