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Smoked Salmon on Latkes With Mont St-Benoît

Smoked Salmon on Latkes With Mont St-Benoît

40 bite-sized servings


  • 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


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  • 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.

You can use this cheese for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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