Leek and salmon baguettes au gratin with Oka cheese
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24
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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.
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