Two-Salmon Strata with L'Evanjules |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Cooked and smoked salmon are layered with cheese and croissants and topped with an egg, sour cream, caper and dill mixture before baking to a bubbly brown to serve. Ingredients:
3 croissants, cut into large cubes |
5 ounces cooked salmon, flaked |
1 ounce smoked salmon, in small pieces |
1 (250 g) package l'Évanjules 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:
1. Generously butter a 22 X 30 cm (9 X 12 in) baking dish.*
2. In a bowl, gently combine the croissant pieces, both salmons and the Evanjules. Spread evenly in the bottom of the prepared dish.
3. 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.
4. Cover with plastic wrap and refrigerate for 12 hours.
5. Remove from the refrigerator and place on the counter for 30 minutes.
6. Preheat the oven to 180 degrees C (350 degrees F).
7. 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.
8. Serve with lemon wedges.
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