Name: Smoked Salmon Strata Recipe
Ingredients: High-Quality Smoked Salmon (8 ounces): This is the star of the show, so opt for good quality smoked salmon. Look for cold-smoked salmon, which boasts a silky texture and a rich, smoky flavor that will infuse every layer of the strata. Avoid “lox” or “Nova Scotia” style salmon, which are salt-cured but not necessarily smoked, as they can be saltier and have a different texture profile. Pre-sliced smoked salmon is convenient, but you can also use a fillet and slice it yourself. Consider the type of wood used for smoking; alder or applewood smoked salmon offers a milder, sweeter smokiness, while oak or hickory smoked salmon provides a more intense, pronounced smoky flavor. If you prefer a bolder taste, consider using hot-smoked salmon, which has a flakier texture and a more cooked flavor, though cold-smoked is traditionally preferred for strata for its delicate texture.; Stale Bread (6-8 cups, cubed): The foundation of our strata is bread, and stale bread is absolutely crucial. Fresh bread will become soggy and mushy when soaked in the custard, while stale bread will absorb the liquid beautifully, resulting in a delightfully tender yet structured strata. Day-old bread is ideal, or you can easily stale fresh bread by leaving it uncovered at room temperature overnight or by lightly toasting it in a low oven (200°F or 95°C) for about 15-20 minutes. For bread type, a crusty loaf like sourdough, baguette, or ciabatta works wonderfully, providing a lovely texture. Brioche or challah bread can also be used for a richer, slightly sweeter strata. Avoid soft, sandwich bread as it can become overly mushy. Cut the bread into roughly 1-inch cubes for even soaking.; Cream Cheese (4 ounces, softened): Cream cheese adds a luscious creaminess and a subtle tang that complements the richness of the salmon and the savory custard. Full-fat cream cheese is recommended for the best flavor and texture, but you can use reduced-fat if desired, though it might slightly alter the richness. Ensure the cream cheese is softened to room temperature before incorporating it into the strata. This will make it easier to spread and ensure it melts beautifully during baking. You can use plain cream cheese, or for an extra layer of flavor, consider using chive or herb-flavored cream cheese.; Fresh Dill (1/4 cup, chopped): Dill is the perfect herbaceous partner for smoked salmon, bringing a bright, fresh, and slightly anise-like flavor that cuts through the richness of the dish. Fresh dill is essential for its vibrant flavor; dried dill will not provide the same aromatic punch. Finely chop the dill just before adding it to the strata to preserve its freshness and aroma. If you don’t have fresh dill, you could substitute with fresh chives or parsley, though dill is truly the classic pairing with smoked salmon.; Capers (2 tablespoons, drained): Capers provide a delightful salty and briny pop that contrasts beautifully with the creamy and smoky elements of the strata. Drain the capers thoroughly before adding them to the recipe to remove excess brine. Non-pareil capers, the smallest variety, are ideal for even distribution throughout the strata, but you can use larger capers and roughly chop them if preferred. If you’re not a fan of capers, you can omit them, or consider substituting with finely chopped cornichons (small French pickles) for a similar tangy and crunchy element.; Lemon (1, zest and juice): Lemon zest and juice are crucial for adding brightness and acidity to balance the richness of the salmon and cheese. The zest provides aromatic oils and a concentrated lemon flavor, while the juice adds a tangy lift. Use fresh lemon for the best flavor; bottled lemon juice lacks the same vibrancy. Zest the lemon before juicing it. You’ll need about 1 tablespoon of lemon juice and 1 teaspoon of lemon zest for this recipe.; Cheddar Cheese (1 cup, shredded): Cheddar cheese adds a sharp and savory note to the strata and melts beautifully, creating a golden-brown crust on top. Sharp cheddar is recommended for its pronounced flavor that can stand up to the other ingredients. You can use pre-shredded cheddar for convenience, or shred it yourself from a block for potentially better melting. For a milder flavor, you can use mild or medium cheddar.; Gruyere Cheese (1 cup, shredded): Gruyere cheese brings a nutty, slightly sweet, and complex flavor that elevates the strata to another level of sophistication. It also melts beautifully and adds a lovely creamy texture. Gruyere is a classic choice for strata and quiches, known for its excellent melting properties and rich flavor. You can substitute with other melting cheeses like Swiss, Fontina, or Jarlsberg if Gruyere is unavailable.; Eggs (6 large): Eggs are the binding agent for the custard, creating the structure and richness of the strata. Use large eggs for consistent results. Ensure your eggs are fresh for the best flavor and texture. The eggs, when whisked with milk and cream, create the luscious custard that soaks into the bread and binds all the ingredients together.; Milk (1 cup): Milk adds moisture to the custard and helps to create a lighter texture. Whole milk is recommended for richness, but you can use 2% milk or even skim milk for a slightly lighter version, though the texture might be less creamy.; Heavy Cream (1 cup): Heavy cream is the secret ingredient to a truly decadent and luxurious strata. It adds richness, creaminess, and a velvety texture to the custard. Heavy cream is essential for achieving that melt-in-your-mouth quality. You can substitute with half-and-half for a slightly lighter strata, but the richness will be noticeably reduced.; Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the flavors and balance the richness. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferable to pre-ground pepper for its brighter and more aromatic flavor. Season generously, tasting as you go, to ensure the strata is perfectly seasoned.; Olive Oil or Butter (for greasing): Used to grease the baking dish to prevent the strata from sticking and ensure easy removal after baking. Olive oil or melted butter both work well. Grease the dish thoroughly, especially the corners and edges.

Ingredients

High-Quality Smoked Salmon (8 ounces): This is the star of the show, so opt for good quality smoked salmon. Look for cold-smoked salmon, which boasts a silky texture and a rich, smoky flavor that will infuse every layer of the strata. Avoid “lox” or “Nova Scotia” style salmon, which are salt-cured but not necessarily smoked, as they can be saltier and have a different texture profile. Pre-sliced smoked salmon is convenient, but you can also use a fillet and slice it yourself. Consider the type of wood used for smoking; alder or applewood smoked salmon offers a milder, sweeter smokiness, while oak or hickory smoked salmon provides a more intense, pronounced smoky flavor. If you prefer a bolder taste, consider using hot-smoked salmon, which has a flakier texture and a more cooked flavor, though cold-smoked is traditionally preferred for strata for its delicate texture.

Stale Bread (6-8 cups, cubed): The foundation of our strata is bread, and stale bread is absolutely crucial. Fresh bread will become soggy and mushy when soaked in the custard, while stale bread will absorb the liquid beautifully, resulting in a delightfully tender yet structured strata. Day-old bread is ideal, or you can easily stale fresh bread by leaving it uncovered at room temperature overnight or by lightly toasting it in a low oven (200°F or 95°C) for about 15-20 minutes. For bread type, a crusty loaf like sourdough, baguette, or ciabatta works wonderfully, providing a lovely texture. Brioche or challah bread can also be used for a richer, slightly sweeter strata. Avoid soft, sandwich bread as it can become overly mushy. Cut the bread into roughly 1-inch cubes for even soaking.

Cream Cheese (4 ounces, softened): Cream cheese adds a luscious creaminess and a subtle tang that complements the richness of the salmon and the savory custard. Full-fat cream cheese is recommended for the best flavor and texture, but you can use reduced-fat if desired, though it might slightly alter the richness. Ensure the cream cheese is softened to room temperature before incorporating it into the strata. This will make it easier to spread and ensure it melts beautifully during baking. You can use plain cream cheese, or for an extra layer of flavor, consider using chive or herb-flavored cream cheese.

Fresh Dill (1/4 cup, chopped): Dill is the perfect herbaceous partner for smoked salmon, bringing a bright, fresh, and slightly anise-like flavor that cuts through the richness of the dish. Fresh dill is essential for its vibrant flavor; dried dill will not provide the same aromatic punch. Finely chop the dill just before adding it to the strata to preserve its freshness and aroma. If you don’t have fresh dill, you could substitute with fresh chives or parsley, though dill is truly the classic pairing with smoked salmon.

Capers (2 tablespoons, drained): Capers provide a delightful salty and briny pop that contrasts beautifully with the creamy and smoky elements of the strata. Drain the capers thoroughly before adding them to the recipe to remove excess brine. Non-pareil capers, the smallest variety, are ideal for even distribution throughout the strata, but you can use larger capers and roughly chop them if preferred. If you’re not a fan of capers, you can omit them, or consider substituting with finely chopped cornichons (small French pickles) for a similar tangy and crunchy element.

Lemon (1, zest and juice): Lemon zest and juice are crucial for adding brightness and acidity to balance the richness of the salmon and cheese. The zest provides aromatic oils and a concentrated lemon flavor, while the juice adds a tangy lift. Use fresh lemon for the best flavor; bottled lemon juice lacks the same vibrancy. Zest the lemon before juicing it. You’ll need about 1 tablespoon of lemon juice and 1 teaspoon of lemon zest for this recipe.

Cheddar Cheese (1 cup, shredded): Cheddar cheese adds a sharp and savory note to the strata and melts beautifully, creating a golden-brown crust on top. Sharp cheddar is recommended for its pronounced flavor that can stand up to the other ingredients. You can use pre-shredded cheddar for convenience, or shred it yourself from a block for potentially better melting. For a milder flavor, you can use mild or medium cheddar.

Gruyere Cheese (1 cup, shredded): Gruyere cheese brings a nutty, slightly sweet, and complex flavor that elevates the strata to another level of sophistication. It also melts beautifully and adds a lovely creamy texture. Gruyere is a classic choice for strata and quiches, known for its excellent melting properties and rich flavor. You can substitute with other melting cheeses like Swiss, Fontina, or Jarlsberg if Gruyere is unavailable.

Eggs (6 large): Eggs are the binding agent for the custard, creating the structure and richness of the strata. Use large eggs for consistent results. Ensure your eggs are fresh for the best flavor and texture. The eggs, when whisked with milk and cream, create the luscious custard that soaks into the bread and binds all the ingredients together.

Milk (1 cup): Milk adds moisture to the custard and helps to create a lighter texture. Whole milk is recommended for richness, but you can use 2% milk or even skim milk for a slightly lighter version, though the texture might be less creamy.

Heavy Cream (1 cup): Heavy cream is the secret ingredient to a truly decadent and luxurious strata. It adds richness, creaminess, and a velvety texture to the custard. Heavy cream is essential for achieving that melt-in-your-mouth quality. You can substitute with half-and-half for a slightly lighter strata, but the richness will be noticeably reduced.

Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the flavors and balance the richness. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferable to pre-ground pepper for its brighter and more aromatic flavor. Season generously, tasting as you go, to ensure the strata is perfectly seasoned.

Olive Oil or Butter (for greasing): Used to grease the baking dish to prevent the strata from sticking and ensure easy removal after baking. Olive oil or melted butter both work well. Grease the dish thoroughly, especially the corners and edges.

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Instructions

Step 1: Prepare the Bread Foundation

Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you are ready to bake the strata.

Grease a 9×13 inch baking dish with olive oil or butter. Make sure to grease the bottom and sides of the dish thoroughly to prevent sticking. A glass or ceramic baking dish works well.

Arrange half of the cubed stale bread in a single layer at the bottom of the prepared baking dish. Distribute the bread cubes evenly to create a solid base for the strata.

Step 2: Layer the Flavors

Spread the softened cream cheese evenly over the layer of bread. You can use your fingers or a spatula to gently spread the cream cheese, ensuring it covers most of the bread surface. Small clumps are fine; they will melt during baking.

Scatter half of the smoked salmon pieces over the cream cheese layer. Distribute the salmon evenly so that each serving will have a generous portion.

Sprinkle half of the chopped fresh dill and half of the drained capers over the salmon. These aromatic ingredients will infuse the strata with their delightful flavors.

Repeat layers: Add the remaining cubed bread, the remaining smoked salmon, dill, and capers, creating a second layer of each ingredient. This layering technique ensures that the flavors are distributed throughout the entire strata.

Sprinkle both shredded cheddar and Gruyere cheese evenly over the top layer of bread and salmon. The cheeses will melt during baking, creating a delicious golden-brown crust and adding savory notes to the strata.

Step 3: Craft the Custard and Assemble

In a large bowl, whisk together the eggs, milk, and heavy cream. Whisk until the mixture is well combined and slightly frothy. This forms the rich and creamy custard that will soak into the bread and bind the strata together.

Add the lemon zest and lemon juice to the custard mixture. Stir to incorporate the citrusy flavors, which will brighten the strata.

Season the custard generously with salt and freshly ground black pepper. Taste the custard and adjust seasoning as needed. Remember that the smoked salmon and capers are already salty, so be mindful of the salt level.

Pour the custard mixture evenly over the layered ingredients in the baking dish. Ensure that the custard soaks into all the bread cubes. You can gently press down on the bread with a spatula to help it submerge in the custard.

Step 4: Chill and Bake to Perfection

Cover the baking dish tightly with plastic wrap or aluminum foil. This prevents the top from browning too quickly during baking and allows the bread to fully absorb the custard.

Refrigerate the strata for at least 30 minutes, or ideally for 1-2 hours (or even overnight). Chilling allows the bread to soak up the custard completely and for the flavors to meld together beautifully. This step is crucial for achieving the desired texture and flavor. If chilling overnight, remove the strata from the refrigerator about 30 minutes before baking to take the chill off.

Preheat your oven to 350°F (175°C) if it’s not already preheated.

Bake the strata, covered, for 30 minutes. Baking covered initially helps to steam the strata and ensures it cooks through evenly without the top browning too quickly.

Remove the cover (plastic wrap or foil) and bake for an additional 20-30 minutes, or until the strata is golden brown on top and the custard is set. A knife inserted into the center should come out mostly clean, although a little moisture is okay. The baking time may vary depending on your oven and the depth of your baking dish.

Let the strata stand for 10-15 minutes before serving. This allows the strata to set further and makes it easier to slice and serve. The resting time also allows the flavors to fully develop.

Step 5: Serve and Enjoy Your Elegant Creation

Slice the Smoked Salmon Strata into squares or rectangles. Use a sharp knife to cut through the layers cleanly.

Serve warm. The strata is best enjoyed warm, when the cheese is melted and gooey, and the flavors are at their peak.

Garnish (optional): You can garnish each serving with a sprig of fresh dill, a lemon wedge, or a dollop of crème fraîche or sour cream for an extra touch of elegance.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Fat: 30-40g
Carbohydrates: 20-30g
Protein: 25-30g