Leek and salmon baguettes au gratin with Oka cheese

Name: Leek and salmon baguettes au gratin with Oka cheese
Cook time: 30 min
Total time: 20 min
Yield: 24
Cuisine: Appetizers
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

Author: Les Cultures de chez nous

Baguettes aux poireaux et saumon gratinées au fromage d’Oka

Preparation	20
Baking	30
Portions	24
Freezing	No

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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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.