Two-Salmon Strata with L'Evanjules
Description
A brunch casserole featuring layers of fresh and smoked salmon, bread, cheese, and eggs—a luxurious make-ahead dish.
Ingredients
- 3 croissants, cut into large cubes 5 ounces cooked salmon, flaked 1 ounce smoked salmon, in small pieces
- 1 (250 g) package l'Г‰vanjules cheese, diced
- 1 1/2 cups milk
- 1 cup sour cream 6 eggs
- 2 tablespoons onion, chopped 1 tablespoon capers, drained
- 1 tablespoon fresh dill, chopped salt and freshly ground pepper, to taste
- 6 wedges lemon
Directions
- Generously butter a 22 X 30 cm (9 X 12 in) baking dish.*
- In a bowl, gently combine the croissant pieces, both salmons and the Evanjules. Spread evenly in the bottom of the prepared dish.
- In a bowl, beat together the milk, sour cream and eggs by hand for 1 minute. Add the onion, capers, dill, salt and pepper. Pour over the salmon mixture.
- Cover with plastic wrap and refrigerate for 12 hours.
- Remove from the refrigerator and place on the counter for 30 minutes.
- Preheat the oven to 180 degrees C (350 degrees F).
- Bake in the middle of the oven for 45 minutes or until the mixture is nicely puffed and well browned and the eggs are cooked.
- Serve with lemon wedges.
