- 1 (8 oz) container Vermont Fromage Blanc
- juice of 1 lemon
- 1/2 cup minced fresh dill
- 4 slices smoked salmon, minced
- 1/2 cup capers
- 12 large lettuce leaves
- 12 fresh chives sprigs
- Salt, pepper
In a bowl, mix the Vermont Fromage Blanc, lemon juice, dill, salmon and capers. Add a pinch of salt and pepper to taste.
Carefully wash and dry lettuce leaves removing the main vein.
Scald chives for 2 seconds and immediately place in ice water.
In the center of each leaf place 2 tbsp of the cheese and salmon mixture. Tie each with a chive sprig.
Keep refrigerated until serving.