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Leeks
Leek and salmon baguettes au gratin with Oka cheese
Author:
Les Cultures de chez nous
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Preparation
20
Baking
30
Portions
24
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
50 gr (2 tbsp.) Butter
1 bag of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
30 ml (2 tbsp.) 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
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Leek and salmon baguettes au gratin with Oka cheese
From
Sep 26
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Jan 01
Preparation
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 notes
Serve with mid-dry fresh mead.
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