Preparation time: 15 minutes
- 4 conference pears
- 200g sheep’s cheese
- 20cl crème fraîche
- 200g smoked salmon cut into matchsticks
- Salt and pepper
In a frying pan slowly melt the sheep’s cheese with the crème fraiche. Stir until you have a thick cream.
Wash the Blue Whale pears and, with a mandolin if possible, slice very thinly.
Arrange the pear slices as a Carpaccio on 4 plates, then the smoked salmon matchsticks, spoon over the crème fraîche and sheep’s cheese sauce.
An easy and original starter that will delight your guests.