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Smoked Salmon & Asparagus Strata
Cummulative Rating
N/A
Servings
Serves 6-8
Difficulty
Involved |
Ingredients
1 pound fresh asparagus, washed, trimmed and blanched
1 loaf sandwich bread, toasted
1 Tablespoon unsalted butter
1/2 cup shallots, chopped
5 eggs, plus 1 egg yolk
1-3/4 cups milk
2 cups cream
1 teaspoon salt
1/2 teaspoon pepper
6 ounces gf smoked salmon, sliced
1 cup parmesan cheese, grated
2 Tablespoons chives, chopped
1-1/2 teaspoons dill, chopped
1-1/2 teaspoons thyme, chopped
Pinch of cayenne pepper
5-6 ounces of chevre
1/2 cup gruyere cheese, grated |
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Directions
Butter a 2-1/2 to 3 quart baking dish.
Slice blanched asparagus lengthwise and then into 1" pieces.
Cut the bread slices into 1" cubes.
Melt butter in a skillet over low heat and add shallots. Saute until golden; remove from heat.
In a large bowl, combine eggs, milk, cream, salt, cayenne pepper, and black pepper. Cover the bottom of the baking dish with a layer of bread cubes. Cover bread cubes with a layer of 1/2 of salmon, half of the asparagus, half of the parmesan cheese, half of the shallots, half of each of the herbs and all of the chevre, crumbled. Cover with another layer of bread cubes, remaining salmon, asparagus, herbs and shallots. Sprinkle with remaining parmesan and gruyere cheeses. Pour egg mixture over all to within one inch of the top of the dish. Cover with plastic wrap and let sit in refrigerator over night.
Remove from refrigerator and let come to room temperature. To bake, preheat oven to 350 degrees F and bake for 50-55 minutes or until a knife inserted in the middle comes out clean. Remove from oven and let rest for 10 minutes before serving.
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Tips
This recipe can be made ahead and warmed up to serve as a fantastic lunch.
This recipe is definately a show stopper, but it requires a bit of prepping ahead of time. Begin the day before you want to serve, as it must rest over night before baking. It is also best if you make your own bread ahead of time.
We used the Gluten-free Pantry's Favorite Sandwich Bread Mix baked in a loaf pan. When the bread has cooled, slice and toast.
Toasting the bread allows it to keep its form and not become mushy when soaking. |
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