McCain Fries Deserve More Than Just Ketchup
While we love a good french fry dipped in ketchup, or even better with a little aioli, we decided to kick it up a notch and go for a slightly more posh topping for a recent dinner party!
We featured Ocean Wise seafood in this “Seafood Poutine” and even kept our choices very local. Our McCain #SuperFries Crinkle Cut fries got a decadent topping of “gravy” made with sour cream and tuffled goat chesse, then some Dungeness crab, smoked salmon, caviar, capers and parsely.
McCain fries are made with Canadian potatoes, canola oil and sea salt, and cook up crispy in about 20 minutes in a 425 degree oven.
We served them up in a little Chinese take out type of container, and they were devoured in mere minutes. We’d prefer that Canada was known for this type of true Canadian poutine!
West Coast Canadian Seafood Poutine
1 package Crinkle Cut Extra Crispy McCain #SuperFries
1/2 cup sour cream
1/2 cup Salt Spring Truffled Goat Cheese
100 g crab legs
100 g smoked salmon
1/8 cup caviar – we love sturgeon caviar (Divine Caviar from the Sunshine Coast)
1/8 cup capers
2 Tbsp chopped parsley
Bake the fries according to package instructions. Mix sour cream and goat cheese together. Cut up salmon and crab into small pieces. Divide fries into 6 portions into small containers such as the Chinese take out we used or large ramikens, top with sour cream and goat cheese mix (saving a few tbsp for final plating), then sprinkle salmon, crab, and another dollop of the sour cream mix ontop and then top with caviar. Sprinkle capers and parsley around the caviar (keeping the caviar solo). ENJOY!
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Disclosure: This post was brought to you by McCain Foods Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of McCain Foods Canada.