Smoked Salmon Strata

As you may or may not remember from last year, 

I make strata every year for Christmas morning. 

This year I was gifted some smoked salmon 

(thanks, Don!) so I made a 

Smoked Salmon Strata with leeks and goat cheese 

based on this recipe from Chateau Ste. Michelle. 

This would be excellent any time of year. 

Ingredients:

4 c. half inch cubed baguette 

1 T. butter 

1 T. olive oil 

1 shallot, finely chopped 

1 leek, quartered and thinly sliced  

1 clove garlic, minced 

8 oz. smoked salmon

6 oz. goat cheese, crumbled 

2 T. fresh chopped tarragon 

4 eggs 

2 c. half and half 

zest of one lemon, grated 

1/2 t. salt 

1/4 t. pepper 

Step 1: Butter a large baking dish (anywhere from 8x8 - 13x9, 

depending on how thick you want the strata). 

Melt the butter and olive oil together in a pan and saute the 

garlic, leek and shallot for a couple minutes over medium-high heat. 

Step 2: In a large bowl, toss the mixture from the pan in with the bread cubes. 

Shred the smoked salmon (remove the skin) and add it to 

the bread along with the goat cheese and tarragon. Toss to combine. 

Step 3: In a medium-sized bowl, whisk together the eggs, 

half and half, lemon zest, salt and pepper. 

Pour the egg mixture over the break mixture and allow it to rest for 10 minutes. 

Step 4: Very gently stir the mixture a couple times and pour it into the baking dish. 

It can be placed in the refrigerator until the next day or baked immediately. 

Step 5: If refrigerated, allow the strata to rest for 30 minutes at 

room temperature before baking. Bake at 350 in a water bath 

for about 30-40 minutes (this will depend on the size of 

pan/thickness of strata you chose). My 13x9 pan took 40 minutes. 

You want the custard to be set and the top to be lightly browned. 

This dish reminds me of stuffing, one of the best Thanksgiving foods ever. 

But it's for breakfast! Love it.