Seafood Raclette


Preparation: 12 min. Baking: 15 min.
Amazingly, this raclette is always very successful: the smoked fish and shrimp blend nicely with the creaminess of the cheese. Here, the dense texture of the small potatoes are perfect.
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At a glance
600g Riches Monts raclette
- 150g smoked salmon
- 100g smoked halibut
- 150g prawns
- 600g small potatoes
- 500g cherry tomatoes
- A jar of small, white, pickled onions
- Some pink peppercorns
- 1 bunch of dill


Peel the potatoes, then cook in boiling, salted water 12 to 15 minutes, according to their size.
Meanwhile, place the slices of Riches Monts raclettes in a dish. Spread the slices of smoked fish on plates.
Shell the prawns and put them in a ramekin. Divide the cherry tomatoes, onions and drained pink peppercorns into bowls.
Break up the dill into small sprigs. Add all of the ingredients to the raclette. As soon as the potatoes are cooked, drain them and add them to the table.

Additional Tips

You can also serve other smoked fish, such as smoked trout instead of smoked salmon. It is often tastier, and less expensive. But also try eel, haddock…