Preparation time: 45 Min
Ingredients
- 1 can of salmon in olive oil
- 6 slices of sandwich bread (preferably crustless)
- 100 g goat cheese, crumbled
- 1 ½ tablespoons capers, drained
- 3 eggs
- 1 ½ cups (375 ml) milk
- A generous pinch of nutmeg
- 1 ½ teaspoons Dijon mustard
- 1 ½ tablespoons chopped chives
- 2 tablespoons chopped dill
- Butter for greasing the baking dish
- Lemon slices and dill sprigs for garnish
Directions
Grease a medium-sized baking dish (approx. 22 x 14 x 4 cm) with butter. In a bowl, beat the eggs until well combined. Add the milk, nutmeg, Dijon mustard, 1 tablespoon of chopped chives, and 1 ½ tablespoons of chopped dill. Set aside.
Lay half of the sandwich bread slices on the bottom of the prepared dish. Sprinkle half of the goat cheese over the bread, then add 1 tablespoon of capers, and half of the remaining chives and dill over the cheese. Evenly distribute the smoked salmon over the herbs.
Repeat with the remaining goat cheese, dill, and chives over the salmon. Place the remaining slices of bread in an even layer on top. Beat the egg mixture again and pour it over the dish, making sure the bread absorbs the liquid well. Press down gently if needed. Sprinkle the remaining capers over the top. Cover the dish tightly and refrigerate for at least 2 hours.
Preheat the oven to 175°C (350°F). Bake the strata for 30 minutes, or until puffed and golden. Keep an eye on the browning and cover with aluminum foil if needed to prevent it from getting too dark.
Garnish with fresh dill sprigs and lemon slices. Cut into portions and serve warm.
