Salmon and leeks tartiflette

Author: 5/15
Tartiflette au saumon et poireaux
Preparation 25
Baking 25
Portions 4 to 6
Freezing No


  • 6 potatoes for the oven (long white, yellow, Russet...)
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 package of smoked salmon cream cheese of 250 g (3 cups)
  • 125 ml (1/2 cup) of milk
  • 250 ml (1 cup) of 15% cooking cream
  • 1 package (454 gr) of frozen salmon, thawed and diced, or, 450 gr of peeled salmon fillet
  • 250 ml (1 cup) of grated Mozzarella
LeeksFind our bag in yourlocal grocery store

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  • Preheat oven at 375°F (190°C) (375°F).
  • Mince into thin slices potatoes. In a casserole filled with salted boiling water, cook for 8 to 10 minutes and stay assured to keep it crispy. Drain.
  • In a casserole, melt butter at medium heat. Cook sliced leeks for 3 to 4 minutes wihtout coloring.
  • Add cream cheese with milk and cream. Bring to a boil while stirring.
  • Remove from heat and add salmon cubes and potatoes while stirring lightly.
  • Spread uniformly the preparation in a gratin plate 33 cm x 23 cm (13 in. x 13 in.). Coat with cheese.
  • Oven bake for 25 to 30 minutes.

Chef's notes

If you own a large oven bake safe plate, take this chance to prepare directly into it this delicious tartiflette.