Leek and salmon baguettes au gratin with Oka cheese
20
30
24
No
Ingredients
- 30 ml (2 tablespoons) butter
- 1 bag of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) 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
Preparation
Side-by-side mode
- In a skillet over medium-low heat, brown the leeks in the butter. When they start to brown, add the flour and stir well for a minute. Add the milk and let it thicken, stirring constantly for an additional one to two minutes. Add a little more milk if needed. Add the salmon and the peppers 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 a 375°F (190°C) oven for 15 minutes, or until the cheese is melted and the bread is lightly browned.
Chef’s note
Serve with mid-dry fresh mead.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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