Rich, comforting, and beautifully layered, this Smoked Salmon Strata is a standout addition to any brunch or holiday spread. With brie, brioche, fresh herbs, and smoked salmon baked into a soft, custardy finish, it’s a crowd-pleasing recipe you’ll return to all season long.

Recipe

Smoked Salmon Strata

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Servings 10

x1 x2 x3

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Ingredients:  

1x2x3x

• 170 g cold smoked salmon
• 14 eggs
• 1 cup whole milk
• 1/2 to 3/4 cup green onion sliced thin
• 4 tbsp fresh dill chopped
• 1/2 tsp salt
• 1 tsp pepper
• 3 tbsp capers
• 1 loaf brioche bread
• 172 g brie cubed
• pickled red onion and/or sour cream for garnish

Instructions: 

• Preheat the oven to 300°F and grease a large oven-safe casserole dish (10-inch square/round or larger).
• In a large bowl, whisk together the eggs, milk, salt, pepper, green onion, dill, and capers until smooth.
  14 eggs, 1 cup whole milk, 1/2 to 3/4 cup green onion, 4 tbsp fresh dill, 1/2 tsp salt, 3 tbsp capers, 1 tsp pepper
• Tear the brioche into uneven, bite-sized pieces and place in the casserole dish.
  1 loaf brioche bread
• Pour the egg mixture evenly over the brioche, gently pressing the bread so it absorbs the liquid.
• Nestle the brie and smoked salmon throughout the dish, and scatter a few pieces over top.
  170 g cold smoked salmon, 172 g brie
• Bake for 25 minutes, or until the eggs are just set.
• Remove from the oven, finish with garnishes, and serve right away. Enjoy!
  pickled red onion and/or sour cream for garnish

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Local Source Guide

Brioche Bread: Boulangerie la Vendéenne

Brie: Annapolis Fine Cheese

Milk: Fox Hill Cheese House, Knoydart Farm, Masstown Creamery, Skye Glen Creamery

Smoked Salmon: Afishionado Fishmongers, Clearwater Seafoods, Comeau’s Sea Foods Ltd, Dory Mate’s Seafood Shop, Fisherman’s Market International.

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Credits

Recipe and photography provided by Jess Emin