John Myers
Lentil Salad with Brillat Savarin Mousse
The perfect lentil salad with brillat savarin mousse recipe with a picture and simple step-by-step instructions.
- 2 Cans Green lentils, washed and drained – 400 g each
- 2 tbsp Pickled lemons, finely chopped
- 1 tbsp Red wine vinegar
- 2 tbsp Olive oil
- 2 Handful of rocket, washed
- 1 bunch Parsley, roughly chopped
- 200 g Brillat-Savarin with summer truffle
- 7 tbsp Milk
- 250 g Cream, whipped until stiff
- Sea salt and black ground pepper for seasoning
- Mix the lentils with the chopped lemon zest, vinegar, oil, salt and pepper in a bowl and let steep for 15 minutes.
- In the meantime, for the mousse, stir the soft cheese with the milk until smooth. Mix a quarter of the cream with the cream, fold in the rest of the cream. Pour the mousse into a piping bag.
- Fold the rocket and parsley into the salad and serve with a dab of the mousse. I treated myself to a grilled tomato with it.
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