Smoked Salmon Goat Cheese Strata recipe is a favorite of my family and guests.
This is a new twist on strata, a layered dish that has been around for a long time. This strata, which is an egg dish, is baked in a spring form pan and cut and served in wedges. I am always looking for easy-to-make brunch recipes for Christmas morning breakfast. I like to be able to make the egg dish the night before and have it ready in the refrigerator. On Christmas morning all I have to do is to heat the oven and pop in the strata to cook while enjoying the holiday festivities.
Smoked salmon has always been one of my favorite breakfast go-to’s when I feel like I need a vacation. Having it in the morning makes me feel like I am someplace special. Add smoked salmon to your breakfast menu for that something special.
Both the salmon and the goat cheese add a gourmet touch to any brunch menu. I have made this fantastic smoked salmon goat cheese strata dish for our family’s Christmas brunch for many years.
- 1/4 cup butter, softened, plus 3 teaspoons (divided)
- 10 to 13 slices firm white bread
- 5 eggs (divided)
- 1/2 cup plus 2 tablespoons 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Dash nutmeg
- Dash cayenne pepper
- 1 tablespoon dill, freshly chopped or 1 teaspoon dried dill weed
- 2 teaspoons capers, rinsed and drained (divided)
- 1 teaspoon green peppercorns, dried and ground
- 1 cup firm goat cheese, crumbled (about 5 ounces)
- 1/2 cup sun-dried tomatoes, chopped (dry, not oil-packed)
- 6 ounces smoked salmon or lox, cut into thin strips
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Use 2 teaspoons butter to grease a 9-inch Springform Pan. Lightly spread 1/4 cup butter on both sides of bread slices. Cut slices diagonally in half. Line sides of pan with approximately 9 bread triangles, overlapping them slightly with long edge down. Line bottom of pan with approximately 8 bread triangles, cutting to fit as necessary. Reserve remaining bread triangles.
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In a small bowl, whisk together 3 eggs, 1/3 cup milk, salt, pepper, nutmeg, and cayenne pepper. Drizzle about 1/3 of mixture over the bread slices in bottom of pan. Set aside remaining mixture.
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In another small bowl, whisk together remaining 2 eggs and 2 tablespoons milk; set aside.
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In a small frying pan over medium heat, melt remaining 1 teaspoon butter; add egg mixture and stir with wooden spoon until eggs are softly scrambled. Remove from heat and spread eggs over bread slices. Sprinkle with dill, 1 teaspoon capers, and peppercorns. Top with 1/2 cup goat cheese, sun-dried tomatoes, and smoked salmon, reserving some salmon strips for garnish.
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Cover filling with remaining bread slices and drizzle remaining egg mixture evenly over top. Sprinkle with remaining goat cheese. Cover and refrigerate overnight (along with remaining smoked salmon and capers).
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Preheat oven to 375 degrees F.
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Place pan of strata on a baking sheet and bake approximately 35 to 40 minutes or until top is golden.
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Remove from oven and let stand for 5 minutes. Remove sides of springform pan and transfer strata to serving dish. Garnish with reserved smoked salmon and capers.
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Makes 8 servings.
Source: I found this fantastic Smoked Salmon and Goat Cheese Strata recipe in our local newspaper (The Oregonian in Portland, OR).