Leek and salmon baguettes au gratin with Oka cheese
20
30
24
No
Ingredients
- 30 ml (2 tablespoons) Butter
- 1 bag of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) All-purpose flour
- 1/2 cup (125 ml) milk or vegetable drink
- 300 g of salmon, cooked and crumbled
- Pepper, to taste
- 1 baguette bread, sliced in half lengthwise and crosswise
- Cheese, Oka type, grated or thinly sliced, in sufficient quantity
Preparation
Side-by-side mode- In a skillet over medium-low heat, brown the leeks in the butter. When they just start to brown, add the flour and stir well for a minute. Add the milk and let thicken and stirring constantly for an additional one to two minutes. Add a little more milk if needed. Add the salmon, pepper and mix well.
- Distribute the leek mixture over each piece of baguette. Top with Oka cheese.
- Place baguette quarters on a baking sheet and bake in 375 ° F (190 ° C) oven for about 15 minutes or until cheese is melted and bread is lightly browned.
Chef’s note
Serve with mid-dry fresh mead.
