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.
This is one tasty strata! If you want to impress and get away from the same old egg, ham or bacon strata then give it a try.
The salmon flavoring is outstanding and not "fishy" at all.
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: 487
** Calories from Fat: 317
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