Montréal Smoked Meat Poutine Recipe

prepare potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch fries. Rinse under cold water until water runs clear to remove starch, then soak in a bowl of cold water for at least 20 minutes (or up to 2 hours) to crisp.

par-cook and dry

Drain the potatoes and spread on a clean kitchen towel or paper towels. Pat very dry. Heat 1 cup vegetable oil in a heavy skillet or medium pot to about 325°F (if you don't have a thermometer, it should shimmer but not smoke). Fry potatoes in batches for 3–4 minutes until tender but not browned. Drain on paper towels and let cool slightly.

finish frying

Increase oil temperature to 375°F. Fry the par-cooked fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately season with 1 tsp salt and 1/4 tsp pepper, and keep warm (in a single layer on a baking sheet in a 200°F oven) until assembly.

warm smoked meat

In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add the thinly sliced Montréal smoked meat in a single layer (work in two batches if needed). Warm for 1–2 minutes per side until heated through and slightly crisp at the edges. Season lightly with black pepper to taste. Transfer to a plate and keep warm.

make roux

In a small saucepan over medium heat melt 2 tbsp butter. Add 2 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture is golden and pasty (this cooks out the raw flour taste).

finish gravy

Slowly whisk in 1 cup beef stock until smooth. Add 1 tsp Worcestershire sauce and 1/2 tsp soy sauce. Bring to a low simmer and cook 3–4 minutes until slightly thickened. Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If the gravy is too thick, whisk in up to 2 tbsp more stock or water to reach a pourable consistency suitable for poutine.

mix mustard drizzle

In a small bowl whisk together 2 tbsp Dijon mustard, 1 tsp whole grain mustard, 1 tsp maple syrup (or honey), 1 tsp olive oil, 1/2 tsp lemon juice and 1/8 tsp salt until smooth and slightly loose. Adjust sweetness or acidity to taste. Transfer to a squeeze bottle or small piping bag for drizzling.

prep curds and pickles

If cheese curds are cold, bring them close to room temperature for 10–15 minutes so they soften slightly and squeak. Julienne the small dill pickles into thin strips and set aside.

Divide the hot fries between two shallow bowls or plates (about 1 cup fries per serving). Scatter the warm cheese curds evenly over the fries so they start to soften from the heat.

Spoon the hot gravy over the fries and curds, using enough to thoroughly coat and melt some curds (about 1/2 cup gravy per serving).

Top each plate with warmed Montréal smoked meat, arranging slices so some overlap the cheese and fries.

Scatter the julienned pickles over the top for bright acidity.

Drizzle the mustard mixture lightly over each portion (start with 1/2 tbsp per plate and add more to taste).

Garnish with a sprinkle of chopped fresh parsley if desired and serve immediately so fries stay crisp and curds are warm and slightly melted.