Smoked Salmon Strata
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.
Serves: 10
Time: 35 minutes
Ingredients
| 14 | Eggs |
| 1 cup | Whole milk |
| 1/2 tsp | Salt |
| 1 tsp | Pepper |
| 1/2 to 3/4 cup | Green onion, sliced thin |
| 4 tbsp | Fresh dill, chopped |
| 3 tbsp | Capers |
| 1 loaf | Brioche bread |
| 170g | Cold smoked salmon |
| 172g | Brie, cubed |
| Pickled red onion and/or sour cream for garnish |
Instructions
1. Preheat the oven to 300°F and grease a large oven-safe casserole dish (10-inch square/round or larger).
2. In a large bowl, whisk together the eggs, milk, salt, pepper, green onion, dill, and capers until smooth.
3. Tear the brioche into uneven, bite-sized pieces and place in the casserole dish.
4. Pour the egg mixture evenly over the brioche, gently pressing the bread so it absorbs the liquid.
5. Nestle the brie and smoked salmon throughout the dish, and scatter a few pieces over top.
6. Bake for 25 minutes, or until the eggs are just set.
7. Remove from the oven, finish with garnishes, and serve right away. Enjoy!
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, Willy Krauch
Credits
Recipe and photography provided by Jess Emin