Recipe by DuVillage
"Cooked and smoked salmon are layered with cheese and croissants and topped with an egg, sour cream, caper and dill mixture before baking to a bubbly brown to serve."
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croissants, cut into large cubes
cooked salmon, flaked
smoked salmon, in small pieces
1 (250 g) package
L'Évanjules cheese, diced
1 1/2 cups
fresh dill, chopped
salt and freshly ground pepper, to taste
I actually made the recipe but did make some changes. I went with Brie as the cheese and I dislike capers so I used jarred red peppers instead. Everyone really liked it and finished the whole casserole off that evening! However I agree they made the recipe overly difficult using L'evanjules and not explaining what it is, I didn't find it anywhere.
For everyone who is wondering, L'evanjules cheese is just like BRIE. I looked it up on the internet. I was hesitant to try this before. But now I will try it because I feel confident about what they are using as ingredients! I only rated it a 3 because it took me a while to figure out one of the main ingredients!!
I originally saw this recipe in a magazine sent to me by a friend in Canada. They used Camembert as the cheese in place of the L'Evanjules. It is an outstanding recipe and my guests loved every bite which was served at a birthday luncheon. I also found it extremely easy. I purchased an already cut piece of salmon from the meat counter and cooked it in my toaster oven.
Easy to make; however, I only used the cooked salmon rather than incorporate the smoked. I especially liked the addition of dill and capers.
GREAT RECIPE! I double it and use Brie instead of the L'Evanjules. I also add more of the smoked salmon. When I double it I use the whole 3oz package it just adds such great flavor.
People really rave about this one. It is very nice for a special brunch.
This was excellent! Very flavorful. Easy to make. Made it for a brunch and it got rave reviews. I used Brie, light sour cream and 2% milk but otherwise followed the recipe and all of the flavors blended well and produced a winner. Great for brunch because you make it the day before and then just have to put it in the oven. Its a bit rich but I served it with a simple arugula salad and fruit salad.
I had never made anything like this before, took a chance and made it for my for my family and our new in-laws. It was a HUGE hit! My 2 yr old grandson gobbled it up...as did everyone else! I used brie and didn't use capers, and didn't put in the smoked salmon, but it didn't matter. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Two-Salmon Strata with L'Evanjules
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 317
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