Leek and salmon baguettes au gratin with Oka cheese

Author: Les Cultures de chez nous
Baguettes aux poireaux et saumon gratinées au fromage d’Oka
Preparation 20
Baking 30
Portions 24
Freezing No


  • 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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  • 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.