christmas day breakfast (smoked salmon & potato strata)
I came across this baked smoked salmon strata recipe almost 10 years ago and have been making it for Christmas Day breakfast every year since. It's so delicious it never gets old.
I know Christmas can be hectic but you're in luck: this dish is so easy to prepare, anyone can manage it, no matter how busy. The best part is that, once assembled, this strata cooks itself in the oven so you can get on with other important things such as: watching Home Alone, eating chocolate, drinking eggnog, pouring rum into your egg nog, taking a nap and so on.
One thing to note: this recipe calls for hot smoked salmon - not the thinly sliced cold smoked salmon we eat on bagels. Hot smoked salmon is readily available in almost every supermarket. But, if you can't find it, the cold smoked variety will do in a pinch.
Wishing you a very Merry Christmas, Happy Holidays and good eating from our home, to yours.
Smoked Salmon & Potato Strata - Recipe adapted from Epicurious
4-5 large eggs - lightly beaten
2 cups of baguette - cut into squares
1 cup milk
1 fillet hot smoked salmon - skin and fat removed
1 yukon gold potato - diced
1 small onion - minced
1 tsp dijon mustard
dash of hot sauce
1 tbsp capers - rinsed and drained
3 green onions - thinly sliced
2 tbsp fresh dill - chopped
1 tbsp butter
1 tbsp olive oil
salt and pepper
1. lightly butter a ceramic baking dish. preheat oven to 425°
2. in a large bowl, combine eggs, milk, mustard, sour cream, capers, green onions & hot sauce. gently fold in smoked salmon and bread cubes. season with salt and pepper and set aside.
3. melt butter in a skillet. add olive oil, potatoes and onions. season with salt and pepper and cook until potatoes are golden and almost cooked through.
4. add potato mixture to egg mixture and gently fold together. if the mixture looks too dry, add a little more milk or an extra egg.
5. bake until the top is golden brown and the eggs are set. garnish with dill and serve hot.