Bites with Grand'Crème and smoked salmon

Grand'Crème and freshness Learn more about this product

 

  INGREDIENTS

1 ripe avocado
1 lime, juce et zest
200g of Grand'Crème
3 tsp of chive
6 lightly toasted baguette slice
200g of smoked salmon
Salt and pepper


  PREPARATION

1. Peler et dénoyauter l'avocat.

2. Déposer la chair dans un bol et la réduire en purée.

3. Arroser du jus de lime et bien mélanger.

4. Ajouter le Grand'Crème et la ciboulette.

5. Déposer un peu de la préparation sur chaque pain puis garnir d'un morceau de saumon fumé et du zeste de lime.

Servir en entrée

French toast with blueberry and Cheddar Le Silo

For a melty breakfast : Cheddar Le Silo Learn more about these products

 

  INGREDIENTS

2  eggs
1/2 cup of milk
1/4 cup of brown sugar
1 tsp vanilla extract
A pinch of salt
2/3 cup of blueberry
1 tsp of sugar
1 tbsp of basil
4  slices of bread
1 cup of grated Cheddar Le Silo 4 years 
Butter for baking

Maple sirop



  PREPARATION

1. In a bowl, mix the eggs, the milk, the brown sugar, the vanilla extract and the salt.

2. In a second bowl, mix the blueberry, the sugar and the basil and mash lightly with a fork.

3. On two slices of bread, distribute the mixture of blueberry and the grated cheese then cover with other slice of bred.  

4. In a non-stick frying pan, melt butter.  Dip sandwiches in the eggs mixture and heat in the pan for 2 minutes each side.

5. Pour maple sirop just before serving.