Ingredients:

  • 1 lb loaf (450 g) Crusty Sourdough or Brioche Bread (day-old or dried)
  • 2 Tbsp (30 g) Unsalted Butter
  • 2 large (300 g) Leeks, thoroughly cleaned and sliced thin
  • 2 cloves (10 g) Garlic, minced
  • 1/4 cup (10 g) Fresh Dill, chopped
  • 6 oz (170 g) Smoked Salmon, flaked or sliced into small ribbons
  • 6 oz (170 g) Gruyère or Mature Cheddar Cheese, freshly grated
  • 8 Large Eggs
  • 1 1/2 cups (360 mL) Whole Milk
  • 1/2 cup (120 mL) Heavy Cream
  • 1 Tbsp (15 mL) Dijon Mustard
  • 1 tsp (5 g) Lemon Zest (from 1 medium lemon)
  • 1 tsp (5 g) Kosher or Sea Salt
  • 1/2 tsp (2.5 g) Black Pepper, freshly ground
  • 1/2 cup (120 mL) Crème Fraîche (or Sour Cream) for Garnish
  • 1 Tbsp (15 mL) Fresh Lemon Juice for Garnish
  • Pinch Salt and Pepper for Garnish

Instructions:

  1. Prepare the Bread: Cut the bread into 1-inch (2.5 cm) cubes. Spread them on a baking sheet and either leave them uncovered overnight or toast them lightly in a 300°F (150°C) oven for 10 minutes until dried out. The bread must be stale/dry.
  2. Sauté the Aromatics: Melt butter in a skillet over medium heat. Add the sliced leeks and sauté until softened and translucent (5–7 minutes). Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and allow to cool slightly.
  3. Prepare the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, lemon zest, salt, and pepper until well combined and slightly frothy.
  4. Layer the Dish: Grease a 9 x 13 inch (23 x 33 cm) baking dish lightly. Place half of the dry bread cubes in an even layer across the bottom. Sprinkle half of the grated cheese over the bread layer.
  5. Add Fillings: Distribute the cooled leek mixture, the flaked smoked salmon, and the fresh dill evenly over the cheese layer. Add the remaining bread cubes on top of the filling, pressing down gently.
  6. Saturate and Chill: Slowly pour the prepared custard mixture evenly over the entire strata. Ensure all the bread cubes are saturated—lightly press the top layer down until the liquid reaches the surface. Cover the dish tightly, ensuring the film touches the surface, and refrigerate for 6 to 12 hours (ideally overnight).
  7. Bake Covered: Preheat oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for 20 minutes. Remove the cling film and cover the baking dish loosely with foil. Bake for 30 minutes.
  8. Bake Uncovered: Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and puffy, and a knife inserted near the center comes out clean (internal temperature should register 165°F / 74°C).
  9. Rest and Garnish: Let the strata rest for 10 minutes before slicing. While resting, whisk together the crème fraîche, lemon juice, and a pinch of salt/pepper. Dollop generous spoonfuls over the strata slices and garnish with extra dill or chives.