Entremont Raclette cheese with a twist
- 600g Entremont Raclette cheese
- 4 slices smoked salmon
- A few red berries
- ½ bunch dill, chopped
- 1 packet of mushrooms
- 1 shallot
- 20g butter
- 2 carrots
- A few broccoli heads
- Salt and pepper
Raclette with mushrooms
Wash and strain the mushrooms, then slice them.
Peel and finely chop the shallots.
Sweat the shallots in the pan with the butter and add the sliced mushrooms. Salt and pepper to taste and fry for a few minutes. Keep warm.
Peel and slice the carrots. Wash the broccoli. Boil the vegetables in salted water. Strain. Replace the potatoes with steamed vegetables.
Cut the smoked salmon into strips. Add a few crushed pink peppercorns and a few sprigs of dill. Serve with the melted cheese and boiled potatoes.
Photo Credits : Stéphanie Iguna @Geekandfood