Salmon Brunch Strata by David & Anna Russell This is a dish that is best prepared the night before and cooked in the morning. Serve it for brunch, a luncheon, or even at room temperature as a light dinner alongside green salad. This is a perfect dish to use a tad bit of smoked salt or smoked pepper in. Either would lend a smoked salmon type of flavour to the dish. 3 large croissants, cut into 2-inch cubes 1 can (213 gr/7.5 oz) sockeye salmon, flaked 200 gr Irish Dubliner cheese, grated ½ cup parmesan cheese, grated 1 ½ cups milk 1 cup sour cream 6 eggs 3 Tbsp finely chopped onion 1 Tbsp capers, drained 1 Tbsp fresh dill or 1 ½ Tbsp dried dill 2 tsp grated lemon zest salt and pepper, to taste (use either smoked salt or smoked pepper, if available) Butter the sides and bottom of a 9x12 inch (22x30 cm) casserole. In a large bowl, gently combine the cubed croissants, flaked salmon and cheeses. Spread evenly in the casserole. In a small bowl, beat together milk, sour cream and eggs until well combined. Add the onions, capers, dill and lemon zest. Season with salt and pepper. Pour the mixture evenly over the salmon and croissants. Cover with plastic wrap and refrigerate for 12 hours (this allows the croissants to soak up the cream sauce and all the flavours to meld). Remove casserole from fridge, remove plastic wrap, and allow to come up to room temperature while you preheat the oven to 350°F/180°C. Bake on the middle rack for 45 mins. or until nicely browned on top. Remove from oven and let sit for 10 mins. Serve with an oaked chardonnay or champagne. RETURN TO THE RECIPES PRINTABLE- SALMON STRATA.pdf

Salmon Strata

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