Two-Salmon Strata with L'Evanjules

Two-Salmon Strata with L'Evanjules

"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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Ingredients

1 h servings 487 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 267 mg
  • 89%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Generously butter a 22 X 30 cm (9 X 12 in) baking dish.*
  2. In a bowl, gently combine the croissant pieces, both salmons and the Evanjules. Spread evenly in the bottom of the prepared dish.
  3. In a bowl, beat together the milk, sour cream and eggs by hand for 1 minute. Add the onion, capers, dill, salt and pepper. Pour over the salmon mixture.
  4. Cover with plastic wrap and refrigerate for 12 hours.
  5. Remove from the refrigerator and place on the counter for 30 minutes.
  6. Preheat the oven to 180 degrees C (350 degrees F).
  7. Bake in the middle of the oven for 45 minutes or until the mixture is nicely puffed and well browned and the eggs are cooked.
  8. Serve with lemon wedges.

Footnotes

  • *Tip:
  • You may also use a souffle dish, in which case the strata must be cooked for 15 minutes longer.

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

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 ca...

Most helpful critical review

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 wh...

Most helpful
Most positive
Least positive
Newest

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 wh...

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 ca...

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 ever...

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...

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 flavo...

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 us...

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