Smoked Salmon and Bagel Strata
Smoked salmon and bagel strata
8 large eggs
11/2 cups milk (2 percent or whole)
1 cup sour cream, plus extra for serving
12 ounces smoked salmon, cut in thin strips
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
6 plain or egg bagels, cut into 1/2 -inch cubes
Sprigs fresh dill for garnish
Chopped red onion, capers and lemon wedges for serving
Butter a 9-by-13-inch pan or baking dish, or spray it with vegetable oil. In a large bowl, whisk eggs, milk and sour cream until blended.
Spread bagel cubes in prepared pan. Pour egg mixture evenly over, pushing down cubes to soak them. Gently fold in salmon, chopped dill and lemon zest.
Cover and refrigerate overnight, or up to 24 hours.
Let strata sit at room temperature while you heat the oven to 350 degrees. Bake until puffed and golden, 40 to 45 minutes. If the top is browning too
fast, cover it with foil. Remove from oven and let rest 5 minutes. Garnish with dill and serve with onion, capers, sour cream and lemon wedges on the
Diane Phillips, "Perfect Party Food"
Variations from 'Gale Gand's Brunch!' (Clarkson Potter, 2009)
Gand's basic recipe starts with 5 cups cubed French bread (with crust), 10 eggs and 1 quart whole milk, and cooks an hour at 350 degrees in a 9-by-13
dish. Suggested fillings:
2 cups grated sharp Cheddar, 1 cup crumbled cooked bacon, 1 cup sautéed sliced mushrooms, 1 cup chopped tomatoes.
2 cups grated Monterey Jack, 1 cup frozen corn kernels, 1 cup cooked broccoli florets, two 4.5-ounce cans (drained) chopped green chiles, 1/2 cup
shredded cooked chicken.
1 cup crumbled blue cheese, 1 cup cooked cubed celery root, 1 cup sautéed sliced zucchini, 1/2 cup sautéed sliced onions.
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