Smoked Salmon on Latkes With Mont St-Benoît
Ingredients
- 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
Preparation
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.
Portions 40 bite-sized servings
Preparation time
20 minutes
Cooking time
about 30 minutes
Accompaniments
These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.
© Société des alcools du Québec, Montréal, 2007, 2013