Salmon and leeks tartiflette

Name: Salmon and leeks tartiflette
Cook time: 25 min
Total time: 25 min
Yield: 4 to 6
Cuisine: Side dishes
Ingredients: 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

Author: 5/15

Preparation	25
Baking	25
Portions	4 to 6
Freezing	No

Ingredients

Preparation

Ingredients

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

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Preparation

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.