Two-Salmon Strata with L'Evanjules Recipe - Allrecipes.com
Two-Salmon Strata with L'Evanjules Recipe
  • READY IN 1 hr

Two-Salmon Strata with L'Evanjules

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

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 More Reviews

Most Helpful Positive Review
Jan 20, 2010

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.

 
Most Helpful Critical Review
Dec 23, 2009

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!!

 
Feb 22, 2010

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.

 
Apr 27, 2011

Easy to make; however, I only used the cooked salmon rather than incorporate the smoked. I especially liked the addition of dill and capers.

 
Sep 28, 2013

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.

 
Oct 14, 2012

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.

 
Sep 09, 2012

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!

 

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Nutrition

  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 293 mg
  • 98%
  • Fat
  • 35.2 g
  • 54%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 803 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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