SMOKED SALMON AND POTATO BREAKFAST CASSEROLE
Categories Fish Potato Breakfast Brunch Bake Sauté Christmas Casserole/Gratin Salmon Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
- Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
- Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
- Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.
SMOKED SALMON-POTATO BRUNCH BAKE
Steps:
- In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature., In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.
Nutrition Facts :
POTATO SALMON CASSEROLE
I like to experiment with cooking new things, which is how I came up with this tasty dish. It's a great way to work salmon into your menu.-Laura Varney, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. , Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 614 calories, Fat 42g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1038mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SMOKED SALMON BREAKFAST CASSEROLE
Make and share this Smoked Salmon Breakfast Casserole recipe from Food.com.
Provided by Adopted Parisian
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Arrange bread on rimmed baking sheet. Bake until pale golden, then cool.
- Butter 8x14" glass baking dish. Melt butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until almost tender. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally.
- Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread and salmon. Transfer mixture to prepared dish.
- Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.).
- Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and serve hot.
Nutrition Facts : Calories 437.2, Fat 20.6, SaturatedFat 8.4, Cholesterol 177.4, Sodium 860.6, Carbohydrate 44.3, Fiber 3.6, Sugar 1.3, Protein 18.7
SMOKED SALMON BREAKFAST CASSEROLE (STRATA)
Make and share this Smoked Salmon Breakfast Casserole (Strata) recipe from Food.com.
Provided by CFRP3473
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Butter 13x9 baking dish.
- Arrange broccoli and half of green onions evenly over bottom of dish. Sprinkle with smoked salmon, Monterey Jack cheese, cream cheese pieces and remaining half of green onions. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Preheat oven to 375.
- Mix eggs, milk, baking mix, salt and pepper in blender until smooth (or in bowl using beaters).
- Pour batter over salmon mixture.
- Bake casserole until just set in center, about 30 minutes.
- Let cool 10 minutes before serving.
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- Combine potato and onions in a large bowl. Combine salt, pepper, cream cheese, and eggs in a bowl, stirring well. Add salmon to bowl and stir to combine. Stir egg-salmon mixture into potato mixture. Remove preheated pan from oven; carefully coat pan with cooking spray. Place potato mixture in pan; pack down slightly. Bake at 425° for 50 minutes or until golden. Let stand in pan 10 minutes. Invert potato mixture onto a plate. Cut into 8 wedges; top evenly with salmon and dill.
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