Montreal Smoked Meat Poutine with Pickled Onions

A classic poutine elevated with Montreal smoked meat and quick-pickled red onions for a tangy contrast.

Prep Time

20 minutes

Total Time

45 minutes

Calories

1320 kcal

Difficulty

Medium

Equipment

3 items

Cost

£6.56/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2lbsRusset Potatoes(For crispy fries)

£1.50

1lbCheese Curds(Fresh, squeaky cheese curds are key!)

£6.00

1lbMontreal Smoked Meat(Sliced thick)

£14.00

4cupsBeef Broth(Low sodium)

£2.00

2tablespoonsCornstarch(Mixed with 2 tablespoons cold water)

£0.10

2tablespoonsButter(Unsalted)

£0.25

2tablespoonsAll-purpose Flour

£0.05

1tablespoonWorcestershire Sauce

£0.15

1mediumRed Onion(Thinly sliced)

£0.50

0.5cupWhite Vinegar

£0.10

2tablespoonsSugar

£0.05

0.5teaspoonSalt(Plus more to taste for fries)

£0.02

3cupsVegetable Oil(For frying)

£1.50

Total Cost

£26.22

£6.56 per serving

Instructions

1.
**Prepare the Pickled Onions:** In a bowl, combine sliced red onion, white vinegar, sugar, and salt. Stir to dissolve sugar and salt. Let sit for at least 20 minutes, stirring occasionally.
2.
**Prepare the Fries:** Peel and cut the potatoes into 1/2 inch thick fries. Rinse the fries under cold water until the water runs clear. Pat completely dry with paper towels.
3.
**Cook the Fries (Oven Method):** Preheat oven to 400°F (200°C). Toss fries with 2 tablespoons vegetable oil and salt. Spread in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. For extra crispy fries, you can parboil the fries for 5 minutes before baking.
4.
**Cook the Fries (Deep Fry Method):** Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for 5-7 minutes, until lightly golden and softened. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the potatoes again for 2-3 minutes, until golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt.
5.
**Make the Gravy:** Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in beef broth, ensuring no lumps form. Bring to a simmer, then reduce heat and simmer for 5-7 minutes, or until thickened. Stir in Worcestershire sauce and season with salt to taste. If the gravy is not thick enough mix cornstarch with cold water to form a slurry and slowly incorporate into the gravy. Continue to stir until thickened.
6.
**Assemble the Poutine:** Divide the crispy fries among serving bowls. Top with cheese curds and Montreal smoked meat. Pour generous portions of gravy over the fries, cheese curds, and smoked meat.
7.
**Garnish and Serve:** Top with the quick-pickled red onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (650g)

1320 kcal / 5523 kJ

Carbs

75g

29% of RDA

Fat

88g

126% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

2200 mg

96% of RDA

Saturated Fat

40 g

200% of RDA

Chef's Tips

For extra crispy fries, double-fry them or use an air fryer.

Warm the Montreal smoked meat before adding it to the poutine for enhanced flavor.

If you can't find Montreal smoked meat, pastrami can be used as a substitute, though the flavor will be slightly different.

Adjust the amount of pickled onions to your preference - the tangier the better!

Serve immediately so the cheese curds remain squeaky and the fries stay crispy.

Cooking Equipment

Oven or Deep Fryer

Saucepan

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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