- 250 ml (1 cup) Mont St-Benoît
- 2 large potatoes, peeled
- 30 ml (2 tbsp.) fresh chives, chopped
- 30 ml (2 tbsp.) butter
- 1 pack (120 g or 4 oz) of smoked salmon
- 250 ml (1 cup) fresh cream
- Freshly ground pepper
Preheat oven to 400° F (200° C).
Grate the cheese and place it in a bowl. Grate the potatoes and mix with the cheese. Add 15 ml (1 tbsp.) of chives. Add salt and pepper.
In a large non-stick frying pan, melt the butter. Spoon 15 ml (1 tbsp.) of the potato and cheese mix to make small patties. Place the patties on the pan, leaving some space between them.
Cook for about 1 minute on each side, or until they turn golden. Once cooked, place the patties on a baking sheet covered with parchment paper.
Bake in the oven for about 8 minutes or until the potatoes are tender.
Allow to cool down. Top with smoked salmon, arranged in a rosette, a dollop of fresh cream and the remainder of the fresh chives.