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🇺🇸 America's Top Recipes 🇺🇸

Smoked Salmon Strata

FishOvenSeafood

Time: 8 hours 35 minutes

Yield: 12 servings

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About

Strata are an American creation, and smoked salmon for breakfast is a beloved tradition. So, let's put the two together! Smoked Salmon Strata cubes up some hearty and deeply delicious ciabatta in a bed of fluffy eggs and melty, melty, melty cheese. This all pairs wonderfully with the refreshingly savory and smoked flavor of the salmon, which is almost like the bacon of the seafood world! Smoked Salmon Strata is a complete breakfast in one dish, but don't let that stop you from making it the main course! Everyone loves breakfast for dinner!

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Ingredients

  • 4 cups ciabatta bread, cubed
  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 2 cups Gruyère or Swiss cheese, shredded
  • 2 cups white cheddar cheese, shredded
  • 10 green onions, sliced
  • 1/2 pound smoked salmon or lox, coarsely chopped
  • 8 large eggs
  • 4 cups 2% milk
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • crème fraîche or sour cream, to taste, for serving
  • chives, to taste, minced, for serving

Directions

Step 1 -Grease a 9x13-inch baking dish.

Step 2 -In a large bowl, toss the bread in the butter and the oil.

Step 3 -Transfer the bread into the prepared baking dish.

Step 4 -Sprinkle the bread with the Gruyère cheese, the white cheddar cheese, the onion, and the salmon.

Step 5 -In another bowl, whisk the eggs, the milk, the Dijon mustard, the salt, and the pepper together.

Step 6 -Pour the egg mixture over the salmon mixture, cover, and refrigerate for at least 8 hours and up to overnight.

Step 7 -Transfer the salmon mixture from the refrigerator and allow it to sit for 30 minutes.

Step 8 -Preheat the oven to 350 degrees F.

Step 9 -Cover the salmon mixture and bake for 30 minutes.

Step 10 -Uncover the dish and bake until a knife inserted in the center comes out clean, about 25-30 minutes.

Step 11 -Let the strata sit for 10 minutes.

Step 12 -Serve with the crème fraiche and the chives.

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